Glycosylated haemoglobin measurement
Glycosylated haemoglobin (Hb A1) measurement is the most widely used measure of longterm glycaemic control in diabetes.
Glycosylated haemoglobin is produced by the non-enzymatic glycosylation of haemoglobin at a rate proportional to the prevailing glucose concentration. The level of Hb A1 depends upon:
- red cell lifespan
- prevailing blood glucose concentration
Providing red cell lifespan is normal, Hb A1 measures mean blood glucose concentration over the preceding 60 days - i.e. half-life of red cell.
Some assays measure total glycosylated haemoglobin whilst others measure Hb A1c produced by glycosylation of the N-terminal valine of the B-chain of haemoglobin.
Notes:
DCCT- HbA1c (%) | IFCC-HbA1c (mmol/mol) |
6.0 | 42 |
6.5 | 48 |
7.0 | 53 |
7.5 | 59 |
8.0 | 64 |
9.0 | 75 |
Related pages
- Diabetes mellitus
- Reference range (glycosylated haemoglobin)
- Relationship between glycosylated haemoglobin (HbA1c) and mean plasma glucose
- Diabetes pregnancy (risk of congenital malformation related to glycaemic control)
- Gycosylated haemoglobin (HbA1c) and haemoglobin variants
- Glycosylated haemoglobin (HbA1c) and cardiovascular (macrovascular) disease (CVD)
- Glycosylated haemoglobin (HbA1c) and accuracy as a measure of glycaemia
- NICE guidance - glucose control levels
- Relationship between percentage (%) glycosylated haemoglobin (HbA1c) and mmol/mol glucose
- Diagnosis of diabetes mellitus
- Some of the factors that influence HbA1c (glycosylated haemoglobin) and its measurement
- Total glycated haemoglobin (GHb)
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