| dc.contributor.author | Eroglu, Serpil | |
| dc.date.accessioned | 2019-11-27T13:22:47Z | |
| dc.date.available | 2019-11-27T13:22:47Z | |
| dc.date.issued | 2015 | |
| dc.identifier.issn | 2149-2263 | |
| dc.identifier.uri | https://www.journalagent.com/anatoljcardiol/pdfs/AnatolJCardiol_15_5_416_419.pdf | |
| dc.identifier.uri | http://hdl.handle.net/11727/4276 | |
| dc.description.abstract | Epicardial adipose tissue (EAT) is a component of the visceral adiposity located between the heart and pericardium. It is associated with certain diseases, such as metabolic syndrome, coronary artery disease, and hypertension. Therefore, measurement of EAT thickness has recently gained importance. Examination by transthoracic echocardiography for measuring EAT thickness is preferable because of easy availability and low cost. The present review focuses on the method of measuring EAT thickness by transthoracic echocardiography as well as the issues of concern. | en_US |
| dc.language.iso | eng | en_US |
| dc.relation.isversionof | 10.5152/akd.2015.5991 | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | epicardial adipose tissue | en_US |
| dc.subject | epicardial fat | en_US |
| dc.subject | echocardiography | en_US |
| dc.title | How do we measure epicardial adipose tissue thickness by transthoracic echocardiography? | en_US |
| dc.type | article | en_US |
| dc.relation.journal | ANATOLIAN JOURNAL OF CARDIOLOGY | en_US |
| dc.identifier.volume | 15 | en_US |
| dc.identifier.issue | 5 | en_US |
| dc.identifier.startpage | 416 | en_US |
| dc.identifier.endpage | 419 | en_US |
| dc.identifier.wos | 000355107300015 | en_US |
| dc.identifier.scopus | 2-s2.0-84979090787 | en_US |
| dc.contributor.pubmedID | 25993714 | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi | en_US |
