HbA1c is a lab test done to measure long term blood glucose levels. Higher HbA1c levels indicate higher average blood sugar levels over the past four weeks or so (the exact amount of time HbA1c levels reflect is debated).
Blood sugar levels increase after meals. High carbohydrate/low fat feedings (such as a plain bagel, pretzels, or pasta with red sauce) increase blood sugar the most. Protein can also increase blood sugar, although to a much lesser extent than carbohydrates. Fat has no effect on blood sugar.
Typically HbA1c tests are used to measure long term blood sugar control in diabetics. But even in people without diabetes high HbA1c levels increased mortality. An increase of 1% increased the risk of death by 26%!
As a reference, the American Diabetes Association recommends HbA1c levels stay below 6.5%
Here are the results of the study: (free abstract here)
"In men and women, the relationship between hemoglobin A1c and cardiovascular disease (806 events) and between hemoglobin A1c and all-cause mortality (521 deaths) was continuous and significant throughout the whole distribution. The relationship was apparent in persons without known diabetes. Persons with hemoglobin A1c concentrations less than 5% had the lowest rates of cardiovascular disease and mortality. An increase in hemoglobin A1c of 1 percentage point was associated with a relative risk for death from any cause of 1.24 (95% CI, 1.14 to 1.34; P < p =" 0.02).">
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