2014, Number 1
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ABSTRACTPossibilities and limitations of thermography as a noninvasive diagnostic method for the diagnosis of diabetic food ulcers were discussed. The more important limitations were 1) the temperature values in different individuals and their parts are variable 2) the temperature changes are more related to superficial processes than to phenomena occurring in depths of the body. 3) It is difficult to determine the contributions of each anatomical structure influencing the recorded temperature 4) the possible correlations among the physiological changes and the temperature variations are complex and in many cases unknown. 5) thermography does not provide anatomical information. However, thermography is a non- invasive method with a relative low cost, works aimed at improving technology and increasing diagnostic applications grow, so it is worthwhile to systematically evaluate these applications.
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