What is Haemoglobin A1c?
Haemoglobin A1c is formed by the slow, irreversible, non-enzymatic glycation of the N-terminal valine residue of the beta chain of haemoglobin A — a post-translational modification driven by the Amadori rearrangement of the initial Schiff base adduct formed between glucose and the free amino group. The rate of HbA1c formation is proportional to ambient blood glucose concentration and the lifespan of the erythrocyte — approximately 90–120 days in a healthy adult — producing an integrated index of mean blood glucose over the preceding 2–3 months. HbA1c reflects erythrocyte glucose exposure in a weighted fashion — approximately 50% of HbA1c reflects the most recent 30 days of glycaemia, with the remaining 50% representing the preceding 60–90 days. HPLC-based HbA1c measurement separates glycated haemoglobin fractions by ion-exchange chromatography and is the reference method endorsed by the IFCC for standardisation. Point-of-care HbA1c devices and immunoassay platforms are widely used but subject to greater haemoglobin variant interference.