Advantages and Disadvantages of the Unger PÂTÉ Procedure

Abstract

This paper relates the results of the author's first 75 Unger PÂTÉ procedures. The technique of PÂTÉ (prolonged acute tissue expansion) has continued to be highly successful and, in this paper, is compared to both the Unger modified major scalp reduction (MMAR) and scalp extension using a Frechet extender. The advantages of the PÂTÉ procedure, including an important new use, are compared with those of both MMAR and scalp extension. Similarly, the disadvantages are also compared with those of each of these two procedures. The Unger PÂTÉ procedure has continued to gain an increasingly important role in the author's practice because, on average, 136% more scalp tissue is excised with it than with MMAR. By the same token, most patients prefer PÂTÉ to scalp extension because only one surgical procedure is required, and only slightly less tissue is removed in total. The author continues to highly recommend the Unger PÂTÉ procedure for suitable candidates.