Glycation is a chemical reaction that spontaneously occurs in the presence of increased carbohydrates and is referred to as a Maillard reaction.
Glycation (non-enzymatic glycosylation) is the result of the covalent bonding of a sugar molecule, such as glucose or fructose, to a protein or lipid molecule, without the controlling action of an enzyme and is a haphazard process that impairs the functioning of biomolecules.
Fructose has approximately ten times the glycation activity of glucose.
Red blood cells have a consistent lifespan of 120 days and measuring HbA1c provides an easy measure of systemic glycation.
Glycation leads to advanced glycation end products (AGEs), which is implicated in many age-related chronic diseases: –cardiovascular diseases (endothelium, fibrinogen, and collagen damaged) –Alzheimer’s disease (amyloid proteins) –cancer (acrylamide) –peripheral neuropathy (myelin damage)
Normal HgBA1c <5.6
HgBA1C >5.7 is considered high, but most clinicians ignore the the result until it is >6.5. Unfortunately, your membranes are being damaged and you are incurring irreversible tissue damage between 5.7 to 6.5
Consider a HgBA1C as a check engine light, you need urgent maintenance. Take this to a mechanic who will pay attention, it is not normal.
