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Why Do We Love Carbs?

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The Ancient DNA Behind Your Love for Carbs: A Genetic Evolution Spanning Over 800,000 Years

Have you ever found yourself struggling to cut down on carbs, despite your best intentions? Whether it’s a slice of pizza or a bowl of pasta, resisting starchy foods can feel like an uphill battle. As it turns out, the reason for this deep-seated craving may be buried in our ancient DNA. A groundbreaking new study suggests that humans’ ability to digest starches efficiently has roots stretching back over 800,000 years.

For a long time, scientists have known that humans possess multiple copies of a gene responsible for producing salivary amylase—an enzyme that starts breaking down starchy carbohydrates as soon as they enter our mouths. But until recently, it was unclear how and when these gene copies multiplied across human history, contributing to the wide variation seen today.

Now, researchers from the University at Buffalo and The Jackson Laboratory (JAX)have made a significant breakthrough, uncovering the ancient origins of this genetic adaptation. The study, published in Science on October 17, 2024 reveals that the multiplication of the salivary amylase gene (AMY1) occurred much earlier than previously thought—potentially over 800,000 years ago, long before agriculture emerged.

This discovery not only sheds light on how early humans adapted to starchy diets but also has profound implications for understanding modern dietary habits and health.

A Genetic Adaptation to Starch That Shaped Human Evolution

The AMY1 gene produces amylase, an enzyme that starts digesting starches in the mouth, turning complex carbohydrates into simpler sugars like glucose. “The more copies of this gene you have, the more amylase you produce, allowing you to digest starch more effectively,” explains Omer Gokcumen, PhD, a biological sciences professor at the University at Buffalo and one of the study’s lead researchers.

What makes this gene unique is how it likely evolved as humans encountered different food sources. Unlike many animals, humans developed the ability to consume and process high-starch diets early in their evolution. This adaptation may have been key to their survival and success as they moved across diverse environments.

A Remarkable Discovery: AMY1 Duplication Began Over 800,000 Years Ago

Using state-of-the-art technology, including optical genome mapping and long-read sequencing, the research team managed to reconstruct the evolutionary history of the AMY1 gene with unprecedented detail. Traditional methods had struggled to map this region due to its complexity, but these newer techniques revealed a much clearer picture.

The researchers examined DNA from 68 ancient humans, including a 45,000-year-old sample from Siberia. They found that pre-agricultural hunter-gatherers had already developed multiple copies of the AMY1 gene, with an average of four to eight copies per cell. Surprisingly, Neanderthals and Denisovans—our evolutionary cousins—also had multiple AMY1 copies, suggesting that this gene duplication may have begun as far back as 800,000 years ago.

“These findings indicate that AMY1 duplications likely started long before humans diverged from Neanderthals and Denisovans, pushing the timeline much further back than we previously thought,” says Kwondo Kim, a researcher at JAX and co-author of the study.

Why Is This Important?

This early duplication of the AMY1 gene allowed ancient humans to thrive in environments where starchy foods—like tubers and seeds—were abundant. It also set the stage for a wider genetic variation in modern humans. This genetic flexibility, researchers believe, provided an evolutionary advantage, allowing certain populations to digest starch more effectively.

“As humans began spreading to different parts of the world, having more copies of the AMY1 gene likely provided a selective advantage, particularly in regions where starchy foods became a dietary staple,” notes Gokcumen.

The research highlights how the number of AMY1 copies in humans today varies widely, with some individuals carrying as few as two copies and others carrying up to 15. This variation may help explain why people react differently to diets rich in carbohydrates, with some metabolizing starch more efficiently than others.

Farming and the Surge in AMY1 Copies

As human societies transitioned from hunting and gathering to farming, the consumption of starchy foods surged. Over the past 4,000 years, European populations in particular saw an increase in the average number of AMY1 gene copies, driven by a diet heavy in grains and root vegetables.

Interestingly, this increase in AMY1 copies wasn’t just limited to humans. Previous research by Gokcumen showed that domesticated animals like dogs and pigs, which have lived alongside humans for millennia, also developed more copies of the amylase gene, suggesting that shared environments and dietary patterns influenced genetic evolution across species.

The study’s findings align with recent research published by the University of California, Berkeley, which showed a similar expansion in AMY1 copy numbers in humans over the last 12,000 years, especially in Europe. This genetic evolution likely helped our ancestors survive and reproduce, passing on higher AMY1 copy numbers to future generations.

The Health Implications Today

This wide variation in AMY1 gene copies might also have significant implications for modern health. Individuals with higher AMY1 copy numbers may process starchy foods more efficiently, converting starch into glucose at a faster rate. This could affect metabolism, blood sugar regulation, and even weight management.

Feyza Yilmaz, a computational scientist and co-author of the study, points out that understanding how this genetic variation influences starch digestion could provide new insights into metabolic diseases like diabetes and obesity.

“Given the key role of AMY1 copy number variation in human evolution, there’s a compelling opportunity to explore its impact on metabolic health,” Yilmaz explains. “Further research could reveal how this variation affects glucose metabolism and provide critical insights into personalized nutrition.”

A Glimpse into Our Genetic Past and Future

This study is part of a growing body of research that underscores the importance of ancient DNA in understanding modern health and biology. By tracing the genetic adaptations that allowed humans to thrive in a changing world, scientists can gain valuable insights into how we interact with our food today.

“The AMY1 gene’s evolution is a fascinating example of how our ancestors’ diets helped shape modern human biology,” says Gokcumen. “It shows how a small genetic change can have a ripple effect over thousands of years, influencing how we live and eat today.”

As the research progresses, scientists hope to unlock even more secrets about how our genetic past influences our present—and possibly, our future. In an era where personalized nutrition and tailored health advice are becoming more common, the ancient AMY1 gene may offer a genetic key to optimizing modern diets for better health.


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