Journal of Physical Therapy Science
Online ISSN : 2187-5626
Print ISSN : 0915-5287
ISSN-L : 0915-5287
Original Article
Morphological characteristics of the heel fat pad in the dominant and non-dominant feet under varying loads
Masatomo MatsumotoToshihiro MaemichiMitsunari WadaYuki NiwaShinobu InagakiAtsuya TaguchiTakumi OkunukiHirofumi TanakaShota IchikawaTsukasa Kumai
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JOURNAL OPEN ACCESS

2025 Volume 37 Issue 4 Pages 145-152

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Abstract

[Purpose] Morphological changes in the dual-layered structure of the heel fat pad under varying loads, differences between the dominant and non-dominant feet, and changes over one month are not understood. This study aimed to examine these factors, as understanding normal conditions provides insights into identifying abnormal conditions. [Participants and Methods] Forty healthy Japanese adults (80 feet) participated in this study. The heel fat pad was divided into a macrochamber layer (extending from the calcaneal tuberosity to the fibrous septum, including the macrochambers) and a microchamber layer (extending from the microchambers to the skin). The thickness of each layer in the dominant and non-dominant feet was measured under four conditions: non-load, sitting, 50% load, and 80% load. The compressibility indices were calculated and compared. The same investigations were performed one month later. [Results] Changes in thickness from non-load to 80% load mainly occurred in the macrochamber layer (compressibility index=0.40), with minimal changes observed in the microchamber layer (compressibility index=0.76). No significant differences were observed, although a difference of a few millimeters was observed. Similar results were obtained in the second examination, which was conducted after one month. [Conclusion] These results likely represent the morphological changes in the normal heel fat pad under varying loads.

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© 2025 by the Society of Physical Therapy Science. Published by IPEC Inc.

This article is licensed under a Creative Commons [Attribution-NonCommercial-NoDerivatives 4.0 International] license.
https://creativecommons.org/licenses/by-nc-nd/4.0/
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