الفهرس | Only 14 pages are availabe for public view |
Abstract Autologous Fat transplantation is frequently applied for aesthetic and reconstructive breast conditions .However, the most common limitation of fat transplantation is the long-term unpredictability of volume maintenance. Regenerative cell based strategies such as the use of PRP hold tremendous promise for breast augmentation and correction of breast soft-tissue defects and deformities and offer the possibility of fulfilling the key principle of replacing like with like as an aesthetic filler, without the drawbacks of conventional autologous Fat grafting. It is noted that most of the encountered limitations and complications with fat grafts procedures related to excessive handling, and major trauma during the harvesting, processing, and delivery of the autologous grafts to recipient bed and new environment at the recipient site ,so fat survival is technique dependent. Adipose tissue is fragile living tissue. Standardization of techniques is needed to improve the results and satisfaction with structural fat grafting in both small and large-volume applications. Gradual standardization of harvesting, manipulation, delicate handling and transfer protocols is improving the ability to accurately predict volume enhancements and appreciate the long-term survival of the grafted tissues as follow: (I) Preoperative planning ; A thorough patient evaluation and careful patient selection will lead to improved outcomes; the reciepient site with good existing subcutaneous tissue, the skin over the breast is thinner and not tight, a suitable donor site ( lower abdomen and medial thigh ), the amount of fat graft required. (II) Fat harvesting; General principles of sterile technique should be observed at all stages of the procedure. In general, about 1 mL of tumescent solution is injected for every 1 mL of lipoaspirate to be extracted. At least 10 minutes are needed for the vasoconstrictive effects to set in before fat extraction can be performed. The closed-syringe system. |