Eating potatoes reshaped the DNA of Indigenous Andeans
Get the Popular Science daily newsletterđź’ˇ Breakthroughs, discoveries, and DIY tips sent six days a week. By signing up, you confirm you are 16+, will receive newsletters and promotional content and agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time. Now a dietary staple around the world, the nutritious potato was first domesticated by the Indigenous peoples of the Andes around 10,000 years ago. It turns out that spuds played such a central role in their diets that their bodies adapted to process the versatile tuber more efficiently. Today, their ancestors have the highest number of genes linked to starch digestion in the world.  Starchy superpower A study published in the journal Nature Communications, analyzed levels of the AMY1 gene in 3,723 individuals from 85 global populations in genomic databases. AMY1 produces salivary amylase, an enzyme that breaks down starch. Essentially, more AMY1 means more salivary amylase, which means more effective starch digestion. The team found that Indigenous Andeans have two to four …







