A digestive enzyme that helps break down carbohydrates. It is amylase that gives carbohydrate foods (potatoes, bread) a slightly sweet flavor without added sugar. Alpha-amylas is secreted in the salivary glands (S type) in the mouth, where digestion begins, and in the pancreas (P type).

Under normal conditions, 40% of the total amylase in serum is P type and 60% is S type. The determination of α-amylase activity in the blood is necessary for the diagnosis of inflammation of the salivary glands (parotitis) and of the pancreas (pancreatitis). Since the largest source of amylase in the body is the pancreas, in its diseases there is a massive release of the enzyme into the bloodstream. Under normal conditions, this substance leaves the gland through the ducts into the duodenum, mixes with food, and is eliminated from the body.

When the pancreas is inflamed, it swells and the outflow pathways are compressed. Thus, the concentration of the enzyme can increase by more than 10 times! 

An increase in diastase by a factor of 2 or more is considered a symptom of pancreatitis. In some situations, amylase levels may be within normal limits within the first 24 hours of onset (25% of patients with the abortive form of pancreatitis, 20% with the fatty form, and 10% with the hemorrhagic form).

In these cases, it will be valuable to take blood for analysis after repeated bouts of pain syndrome.

Accurate diagnosis requires calculation of amylase-creatinine clearance by the ratio of amylase to creatinine in blood and urine. Urinary α-amylase values as well as specific pancreatic α-amylase in serum are considered more reliable in the diagnosis of pancreatitis.