Unraveling the Genetic Cravings for Carbs: How Our Ancestors Shaped Our Taste for Starch

The article from Ars Technica explores the genetic basis behind human cravings for carbohydrates, linking them to the salivary amylase gene (AMY1). Researchers discovered that humans have multiple copies of AMY1, which allows for enhanced starch digestion and may contribute to a preference for carbohydrate-rich foods. The team's analyses of ancient and modern genomes indicated that these extra copies of the gene emerged long before the advent of agriculture, highlighting our ancestors' adaptation to a carbohydrate-rich diet as early as 45,000 years ago. The study also suggests that the increase in AMY1 gene copies correlates with the transition from hunter-gatherer societies to agricultural ones, supporting the notion that starchy foods have been an integral part of our diet for millennia.

Key Points:

• AMY1 gene produces amylase enzyme, aiding starch digestion.
• Humans' multiple copies of AMY1 evolved both before and with the advent of agriculture.
• Genetic analysis shows extra AMY1 copies existed in Neanderthals and Denisovans.
• Hunter-gatherers had between four to eight AMY1 copies, increasing with agricultural practices.
• The number of AMY1 copies influences both starch metabolism and taste preferences.
• Research could improve understanding of conditions like gluten allergy and metabolic health.
  Link to Article