The harvested fat is processed in some way to eliminate tumescent fluid, blood, cell fragments, and free oil (from disrupted adipocytes). By eliminating these contaminants, processing aims to retain viable adipocytes in a concentrated form, which is believed to enhance graft take.

The most commonly performed fat processing methods are:

  • Filtration: This technique uses a platform for concentrating fat cells and separating them from fluids, oil, and debris.
  • Centrifugation: This method uses a centrifuge to separate the fat cells from the other components of the fat graft.
  • Sedimentation (decantation): This method allows the fat cells to settle to the bottom of a container, while the other components float to the top.

Once the fat has been processed, it is ready to be transferred to the breasts. The surgeon will use a needle or cannula to inject the fat into the breast tissue. The number of injections and the amount of fat injected will vary depending on the patient’s individual needs.

The fat cells that are successfully transferred to the breasts will remain there for life. However, not all of the fat cells will survive the transfer process. The amount of fat that survives will depend on a number of factors, including the patient’s health, the quality of the fat, and the technique used to transfer the fat.

Overall, the processing of harvested fat before it is transferred to the breasts is an important step in ensuring that the fat cells have the best chance of survival. The different processing methods available have different advantages and disadvantages, so the surgeon will choose the best method for each individual patient.