Fructosamine
Fructosamine is a compound that results from a reaction between fructose and ammonia or an amine. This reaction is known as the Maillard reaction. The higher the level of glucose in the blood, the higher the level of fructosamine. Fructosamine is used in medicine as a marker of average blood glucose concentrations over the past 2-3 weeks.
Overview[edit | edit source]
Fructosamine tests are used to monitor the blood glucose level in people with diabetes. It is less well known and less commonly used than the HbA1c test, which provides information about average blood glucose over a period of 2-3 months. However, the fructosamine test can be useful in certain situations where the HbA1c test may not be. For example, it can be used in people who have had changes in their diet or medication, or who have illnesses that affect the amount of red blood cells in their body.
Test Procedure[edit | edit source]
The fructosamine test is a simple blood test. A sample of blood is taken from a vein in the arm and sent to a laboratory for analysis. The test measures the total amount of fructosamine (glycated protein) in the blood. The result is given in micromoles per liter (μmol/L).
Interpretation of Results[edit | edit source]
The normal range for fructosamine is 205-285 μmol/L. A higher level may indicate poor control of blood glucose levels, while a lower level may indicate good control. However, the test is not specific for diabetes and can be affected by other factors such as protein levels in the blood.
Limitations[edit | edit source]
The fructosamine test has some limitations. It does not provide a measure of day-to-day variations in blood glucose levels. It also does not provide information about episodes of hypoglycemia (low blood glucose) or post-meal hyperglycemia (high blood glucose). Furthermore, the test can be affected by factors other than blood glucose levels, such as the level of proteins in the blood.
See Also[edit | edit source]
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