How to reduce the Bichat’s fat pad
Each of us has a particular facial shape, but some people share common traits, such as a very round face with a bulge in the lower cheeks.
The fatty tissue in our cheeks is called the buccal fat pad (or Bichat’s fat pad), anatomically located between the masseter muscle (lateral wall) and the buccinator muscle (medial wall). It was first described in the late 18th century by the French surgeon Marie François Xavier Bichat.
Buccal fat pads are very pronounced in infants, supporting suckling, and decrease with age but never disappear. In overweight or older individuals, they may sag downward, creating the effect of “bulldog cheeks”.
Their primary function is to support the cheek during feeding. This fat deposit is dense, encapsulated, and can be easily removed with a small liposuction.
Buccal fat pads are highly sensitive to weight fluctuations: they enlarge when body fat increases and shrink with weight loss. Surgical reduction is performed via a small incision inside the mouth (no visible scars), under local anesthesia similar to that used by dentists. Results appear after about 3-4 months, once the skin retracts over the tissues.
Post-surgery instructions include:
- taking antibiotics for 4–5 days;
- using anti-inflammatory medication to reduce discomfort;
- maintaining proper oral hygiene;
- avoiding smoking as it increases infection risk.
The procedure must be performed in accredited centers by surgeons skilled in oral cavity surgery and facial anatomy. Inexperienced hands could cause damage to salivary ducts or facial nerve branches.
