Scientists have discovered that amylase, an enzyme found in saliva that breaks down starch into simple sugars, plays a crucial role in our love for carbohydrates like bread and pasta. This finding suggests that our affinity for these foods may have deep roots in our evolution.
The research reveals that the duplication of the salivary amylase gene, known as AMY1, occurred about 800,000 years ago, long before humans began to cultivate food. Genetic studies comparing the genetic structure of ancient humans, including Neanderthals and Denisovans, suggest that these ancestors also had high amounts of this gene, supporting the theory that our preference for carbohydrates is ancestral.
According to Feyza Yilmaz, lead author of a study conducted at the University of California Berkeley, genetic variation in the AMY1 gene offers exciting opportunities to better understand its impact on metabolic health and starch digestion, as well as to explore how it influences our response to different diets. This discovery raises new questions about the evolutionary pressures that led to the duplication of this gene in our ancestors and how this adaptation has influenced our species over time.
The study used long-read sequencing technology to analyze DNA fragments with high precision and depth. This type of genetic research can not only shed light on the origins of certain food preferences, such as attraction to carbohydrates, but also help to understand other aspects of our nature, such as innate musical or mathematical abilities.
In summary, the love for carbohydrates, according to genetics, dates back hundreds of thousands of years and could have significant implications for our health and how we respond to different foods today.
