| Table 2: Biochemical characteristics of patients with high and low glycation | ||||||
| Characteristic | Patients with high glycation | Patients with low glycation | p value | |||
| All n = 31 | Included in in-vitro study n = 9 | All n = 27 | Included in in-vitro study n = 7 | Between full groups | Between groups in in-vitro study | |
| Glycated hemoglobin (and SD) | 0.112 (0.038) | 0.10 (0.046) | 0.124 (0.029) | 0.123 (0.031) | NS | NS |
| Fructosamine concentration, mmol/L (and SD) | 344 (38) | 316 (77) | 279 (63) | 286 (55) | < 0.01 | NS |
| Protein concentration, g/L (and SD) | 61.7 (6.4) | 57.0 (4.6) | 61.1 (9.3) | 62.29 (7.04) | NS | NS |
| Ratio of fructosamine concentration to protein concentration (F/P ratio), mol/g (and SD) | 5.6 (1.5) | 5.6 (1.4) | 4.4 (0.9) | 4.6 (0.6) | < 0.007 | NS |
| Mean capillary blood glucose level, mmol/L (and SD) | 8.1 (2.3) | 8.8 (1.8) | 13.1 (2.4) | 13.1 (1.6) | < 0.001 | < 0.001 |
| Ratio of mean capillary blood glucose level to F/P ratio, g/mL (and SD) | 1.46 (0.19) | 1.66 (0.18) | 2.97 (0.35) | 2.89 (0.23) | < 0.001 | < 0.001 |
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