Amylase
Amylase is an enzyme that helps your body digest carbohydrates. It is made mainly by the pancreas and the salivary glands, and some circulates in the blood.
Amylase is often used to help assess the pancreas, especially when there is concern about inflammation such as pancreatitis. Because the salivary glands also make amylase, it is frequently measured alongside lipase, which is more specific to the pancreas.
A higher amylase can reflect irritation or inflammation of the pancreas, but it can also rise from salivary gland issues and some other conditions. Because it is not fully specific to the pancreas, it is usually interpreted together with lipase and the clinical picture. The number alone does not confirm a diagnosis.
A low amylase is generally not a concern on its own and is not typically treated as a problem.
Your result is compared to your lab's reference range shown beside it. Because amylase has more than one source, your clinician will weigh it against lipase and your symptoms when interpreting it.
Sources
Educational context only, not medical advice or a diagnosis. Reference ranges vary by lab, age and sex; always discuss your results with a clinician.