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:
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 |
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