The Effects of Small-Volume Liposuction Surgery of Subcutaneous Adipose Tissue in the Gluteal-Femoral Region on Selected Biochemical Parameters

Anna Lubkowska and Monika Chudecka
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Anna Lubkowska: Department of Functional Diagnostics and Physical Medicine, Faculty of Health Sciences Pomeranian Medical University in Szczecin, Żołnierska 54 Str., 71-210 Szczecin, Poland
Monika Chudecka: Department of Functional Anatomy and Biometry, Faculty of Physical Education and Health Promotion, University of Szczecin, al. Piastów 40b/6, 71-065 Szczecin, Poland

IJERPH, 2019, vol. 16, issue 18, 1-11

Abstract: Liposuction is becoming an increasingly common procedure of aesthetic surgery, that patients choose to shape the body. Apart from the risks associated with the surgery, one should also consider whether the reduction of adipose tissue can significantly affect the metabolism of lipids and carbohydrates and, indirectly, that of bone tissue. The aim of the presented study was to assess the effects of small-volume liposuction surgery in the gluteal–femoral region on the selected markers of carbohydrate, lipid, and bone metabolism. The study included 27 women (40.75 ± 13.67 years of age, BMI = 25.9 ± 4.13 kg/m 2 ) subjected to the removal of 3.35 ± 0.994 L of adipose tissue to shape the body. Following the procedure, significant changes in the body composition and body adiposity indicators were observed in these women. A slight decrease in adiponectin, leptin, resistin and insulin levels and HOMA-IR value was found three months after the procedure. No changes in the lipid profile of the subjects were found. It can be concluded that the removal of a small volume of adipose tissue from the gluteal-femoral region has a slight but positive effect on carbohydrate and lipid metabolism, providing a decreased risk of developing insulin resistance.

Keywords: subcutaneous adipose tissue; liposuction surgery; biochemical parameters (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2019
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