Amylase
A starch-digesting enzyme produced by the pancreas and salivary glands.
| Typical reference range | 21–101 U/L |
Ranges vary by laboratory, method, age and sex: always use the range printed on your own report. Why labs differ.
What it measures
Amylase breaks down starches into sugars. About 40% of blood amylase comes from the pancreas and the rest mainly from the salivary glands.
Why it matters
Amylase rises in acute pancreatitis, though lipase is more specific and stays elevated longer. It also helps evaluate salivary gland disorders.
What a high result can mean
High levels occur with acute pancreatitis, gallstones blocking the pancreatic duct, salivary gland inflammation (mumps, stones), bowel obstruction or perforation, kidney disease and macroamylasemia (a benign condition where amylase binds antibodies).
What a low result can mean
Low levels can occur with chronic pancreatitis, cystic fibrosis, and are associated with obesity, metabolic syndrome and fatty liver.
What affects the result
Not very specific; interpret with lipase and symptoms. Kidney impairment reduces clearance and raises levels.
Units and conversion
Usually reported in U/L.
- From IU/L: multiply by 1 to get U/L
- From ukat/L: multiply by 60 to get U/L
Also called on lab reports
Amylase, Serum, Amylase, Total
Related tests: Pancreas
This page is educational and does not replace advice from a healthcare professional.