What is the clinical significance of facial fat zoning?

With the significant increase in the percentage of non-invasive facial wrinkle reduction applications such as botulinum toxin injections and soft tissue injectable fillers, research on facial anatomy has been promoted. Current research has shown that changes in facial aging with increasing age are reflected in bone structure, fat volume, ligament strength, skin characteristics, and vascular distribution. The facial aging process is divided into multiple dynamic regions, and the study of facial subcutaneous tissue compartmentalization can guide various non-invasive procedures for facial rejuvenation and facial wrinkle reduction. The authors review the relevant literature and research synthesized below. Facial subcutaneous fat is divided into multiple separated anatomical compartments, with the forehead divided into three fat regions. There are two fat compartments in the upper and lower eyelid intraorbital fat regions. The superficial cheek has four fat regions: nasolabial, medial, central, and temporal. The jaw is divided into two mandibular fat regions. The chin is one deep fat region, deep to the chin muscle and bounded by the lower lip. It is clearly divided into two non-confluent regions on the left and right, separated from the perioral fat region. Facial aging with age is determined by changes in these fat anatomic compartments. The facial fat anatomic compartment concept suggests that the face is not aging due to fusion or mixed masses, and that disarticulation of the fat anatomic compartments may be another cause of soft tissue displacement. The facial fat anatomic compartment concept facilitates preoperative analysis and surgical treatment of facial aging. The concept of anatomical compartmentalization of facial fat facilitates non-surgical treatment of facial aging, such as the selection of injection sites and the amount and frequency of injections, which should be based on a good knowledge of the subcutaneous and superficial structures of the face.