Amylase

What is this enzyme?

Amylase is a digestive enzyme responsible for breaking down starches into simpler sugars, such as maltose and glucose, during the digestive process. It is produced mainly in the salivary glands and pancreas. In the mouth, salivary amylase begins the digestion of carbohydrates as food is chewed. Pancreatic amylase then continues this process in the small intestine, aiding in the efficient absorption of carbohydrates. Proper amylase function is crucial for maintaining balanced blood sugar levels and efficient energy production from dietary carbohydrates.

Why do I have deficiency?

Amylase deficiency can occur due to several factors, including genetic conditions such as congenital amylase deficiency, where the enzyme is either absent or produced in insufficient amounts. Chronic pancreatic conditions, such as pancreatitis or cystic fibrosis, may impair amylase production. Digestive disorders like celiac disease can also affect enzyme activity. Additionally, age-related declines in enzyme production or a diet low in carbohydrates can contribute to reduced amylase activity.

What can I do about it?

To address amylase deficiency, consider increasing dietary intake of easily digestible carbohydrates, such as fruits and vegetables, which require less enzymatic action to break down. In some cases, pancreatic enzyme supplements might be recommended to aid digestion. Managing underlying conditions, such as chronic pancreatitis or celiac disease, and dietary adjustments can help improve enzyme function.