Cellulite - Cottage Cheese Thighs

Please tweet and retweet Tweet

Cellulite (Gynoid lipodystrophy in medical jargon) is the only word we have to describe the uneven pitted surface or dimpling of the skin commonly seen on the thighs of women. The appearance often is described to resemble the surface of an orange peel or that of cottage cheese. The term cellulite was first used by Alquin and Pavot in France to describe this condition. It is common in women, rarely seen in men and begins at various ages depending on body habitus, genetic makeup, etc. Most middle aged women have it. The remainder thinks they have it. As sure as a woman will grow breasts after puberty, she will get dimples and lumps on her skin. Cellulite affects only the buttocks, thighs and legs to about four inches above the knees. I see many patients requesting correction of their cellulite and an equal number of proposed treatments. These include aminophylline wraps, liposuction, liposuction with forked metal tubes to cut fascial strands to the skin and combinations of liposuction with lasers. None are truly effective.

Liposuction and its variants tumescent liposuction, superficial liposuction, smartlipo, power assisted liposuction, microliposculpture, smartlipo

Please tweet and retweet Tweet

Liposuction and all its variants tumescent liposuction, large volume liposuction, superficial liposuction, smartlipo, slimlipo, power assisted liposuction, microliposculpture, ultrasound assisted liposuction, superwet liposuction, xerona, Syringe-Assisted Liposuction, liposuction using a laser, water jet assisted liposuction.

Liposuction was first introduced in France in 1977. The technique involved the injection of diluted salt water to break the fat cells followed by stab incisions in less noticeable areas such as the belly button through which hollow metal tubes were inserted to suck out fat under general anesthesia. This was later referred to as dry liposuction because so little fluid was injected. This was temporarily modified in the early 1980s using metal tubes with recessed blades to cut the fat. This did not last as blood vessels and nerves were damaged in the process. The use of the dry technique with either type of metal tube was associated with a high percentage of blood coming out of the tube. This limited the amount of fat that could safely be removed at one time.