Clinical Chemistry - Pancreatic Amylase

Amylase is an enzyme present in pancreatic fluids within the small intestine. It is responsible for digesting many types of sugars, and is released into the blood when the pancreas is inflamed or diseased.

Amylase measurements are used primarily for the diagnosis and treatment of pancreatitis (severe inflammation of the pancreas) as well as pancreatic diseases. Amylase levels rise quickly at the start of a pancreatitis attack and fall after around 2 days. Elevated levels may also be associated with cancer of the pancreas, a perforated ulcer, gallbladder disease, mumps or ectopic pregnancy.