What it measures
A starch-digesting enzyme made by the pancreas and also by the salivary glands.
Rises when the pancreas is inflamed - but salivary glands, the gut and reduced kidney clearance raise it too, so lipase is the more specific test.
Why it matters for how long you stay well
Lipase is the more pancreas-specific of the pair, so this one is read as the partner test rather than the deciding number.
How it shows up in daily life
Because your salivary glands make it too, a raised level does not always point at the pancreas.
High and low readings
When it reads high
Pancreas, salivary gland or gut; lipase decides which.
When it reads low
Low is rarely meaningful.
What moves it
Daily life
- alcohol
- a very fatty meal before the test
- salivary gland trouble
Read it with
Markers that move this one, or that this one moves. One number read alone can mislead.
- LipaseKnown mechanism
Lipase moves with it
Both enzymes come mainly from your pancreas, so they are read as a pair. Agreement between them is far more convincing than either number on its own.
Common questions
What does Serum Amylase measure?
A starch-digesting enzyme made by the pancreas and also by the salivary glands. Rises when the pancreas is inflamed - but salivary glands, the gut and reduced kidney clearance raise it too, so lipase is the more specific test.
What does a high Amylase result usually mean?
Pancreas, salivary gland or gut; lipase decides which.
What does a low Amylase result usually mean?
Low is rarely meaningful.
What is the usual reference range for Amylase?
A broad adult reference band is 25–125 U/L. Labs differ, so read your result against the band printed on your own report.
Educational only, not a diagnosis. A single number means little without your history and the rest of your panel, so discuss your own results with your physician.
Typical adult reference band
- Adults
- 25–125 U/L
Labs differ. The band printed on your own report is the one that applies to your result.
Reported in U/L
Worth knowing
Your saliva contains it too, which is why bread starts to taste sweet if you chew it long enough.
Have a report with this marker on it? Read it in context.
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