Fructosamine, glycated hemoglobin, and dietary carbohydrates

Giovanni Misciagna, Giancarlo Logroscino, Giampietro De Michele, Anna M. Cisternino, Vito Guerra, Jo L. Freudenheim

Research output: Contribution to journalArticlepeer-review


Background: Glycated hemoglobin (HbA1c), a marker of glycemia in the previous 3 months, was found to be associated with dietary saturated, fat but not with carbohydrates, in recent population surveys. Another nonenzymatically glycated substance in the blood, fructosamine, a marker of glycemia in the previous 3 weeks, is poorly correlated with HbA1c in nondiabetic subjects. The aim of this study is to compare the correlation of glycated hemoglobin and fructosamine with dietary carbohydrate intake in the same subjects. Subjects and methods: Seventy-one individuals from a cohort study on diet and cancer entered this study. Serum fructosamine was measured by a standard colorimetric method, and glycated hemoglobin by high-performance liquid chromatography (HPLC). Diet was measured by a validated semiquantitative food frequency questionnaire. The correlation of fructosamine and glycated hemoglobin with dietary variables, corrected for calories, was evaluated by multiple correlation. Results: Fructosamine was more strongly correlated with dietary sugar (r=0.26, p=0.05) than HbA1c was (r=0.001, p=0.99). Fructosamine was also inversely correlated with energy, and glycated hemoglobin with vitamin C. Conclusions: Fructosamine appears to be more related to dietary sugar intake than glycated hemoglobin and may be a marker of exposure to dietary carbohydrates, particularly simple sugars, in epidemiological studies.

Original languageEnglish
Pages (from-to)139-147
Number of pages9
JournalClinica Chimica Acta
Issue number1-2
Publication statusPublished - Feb 2004


  • Dietary carbohydrates
  • Fructosamine
  • Glycated hemoglobin

ASJC Scopus subject areas

  • Biochemistry
  • Clinical Biochemistry


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