Cross-calibration of GE/Lunar pencil and fan-beam dual energy densitometers - Bone mineral density and body composition studies

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Abstract

Objective: In vitro and in vivo comparisons of bone mineral density (BMD) and body composition between GE/Lunar pencil (DPXL) and fan-beam (PRODIGY) absorptiometers. Design: Comparison of BMD, bone mineral content (BMC) and area of lumbar spine (L2-L4), femoral neck and total body. Total body composition compartments tissue (TBTissue), fat (TBF), lean tissue (TBLean) and %TBF were also compared. Setting: Centre for Bone and Body Composition Research, University of Leeds. Phantoms/subjects: A range of spine phantoms, a variable composition phantom (VCP) and total body phantom. A total of 72 subjects were included for the in vivo study. Results: In vitro: A small significant underestimation of BMD by the Prodigy compared to the DPXL ranging from 0.7 to 2% (p<0.05-0.001) for the spine phantoms. The Prodigy underestimated the VCP %Fat. Although the Prodigy underestimated phantom TBBMD by 1.1±1.0%, TBBMC and area were reduced by 8.2 ± 1.4 and 7.3±1.0%, respectively. The Prodigy overestimated TBTissue 1508 g (2.2%), TBLean 588 g (1.2%), TBF 919 g (4.8%) and %TBF (0.8%). In vivo: BMD cross-calibration was only required in the femoral neck, DPXLBMD = 0.08+0.906*PRODIGYBMD. The Prodigy had higher estimates for TBTissue 1360 g (2.3%), TBLean 840 g (2.0%), TBF 519 g (3.4%), TBBMC 32.8 g (1.3%) and %TBF (0.3%). Cross-calibration equations were required for TBTissueDPXL = -1158+0.997*TBTissuePRODIGY and TBBMCDPXL = 89.7+0.949*TBBMCPRODIGY. Conclusions: Small differences between the two absorptiometers for both BMD and body composition can be made compatible by use of cross-calibration equations and factors. The discrepancy in body composition compartments requires further research.

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Oldroyd, B., Smith, A. H., & Truscott, J. G. (2003). Cross-calibration of GE/Lunar pencil and fan-beam dual energy densitometers - Bone mineral density and body composition studies. European Journal of Clinical Nutrition, 57(8), 977–987. https://doi.org/10.1038/sj.ejcn.1601633

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