Amylase and Lipase
Amylase and lipase are enzymes produced by the pancreas involved in digestion. Amylase breaks down carbohydrates, while lipase digests fats. These tests help diagnose pancreatic diseases, especially acute and chronic pancreatitis.
Amylase:
- Enzyme that breaks down starch and glycogen into maltose.
- Produced mainly by the pancreas and salivary glands.
- Elevated blood amylase can be seen in pancreatitis and other conditions like appendicitis, peritonitis, perforated ulcer, bowel obstruction, etc.
- In acute pancreatitis, amylase rises earlier than lipase.
Lipase:
- Enzyme that breaks down dietary fats into simpler components.
- Produced exclusively by the pancreas and released into the duodenum.
- Blood lipase elevation is a more specific marker of pancreatic diseases, especially pancreatitis.
- Lipase activity rises 4–8 hours after inflammation onset, peaks at 24 hours, and may remain elevated for 8–14 days.
Indications for testing:
- Suspected acute or chronic pancreatitis.
- Abdominal pain, especially radiating, nausea, vomiting, digestive disorders.
- Diagnosis of pancreatic diseases and differential diagnosis from other abdominal conditions.
- Monitoring treatment effectiveness for pancreatic diseases.
Preparation:
- Blood should be taken fasting, at least 8–10 hours after the last meal.
- Avoid physical exertion and stress before the test.
- Avoid alcohol and fatty foods for 24 hours before testing.
Result interpretation:
- Elevated amylase and lipase suggest inflammation or damage to the pancreas.
- Isolated amylase increase may be due to salivary gland or intestinal diseases.
- Lipase elevation is more specific for pancreatic disorders.
- Low enzyme levels can indicate decreased pancreatic function.
Thus, combined measurement of amylase and lipase in blood is an important diagnostic tool for assessing pancreatic function and digestive system disorders.