Andean Potato Diet Genetic Adaptation

A new study co-led by University of California, Los Angeles and University at Buffalo has discovered that natural selection favored Indigenous Andeans with a high number of salivary amylase genes (AMY1) due to their potato-rich diet. This genetic adaptation, which began 6,000 to 10,000 years ago when potatoes were first domesticated in the Andean highlands, allowed for more effective starch digestion. Indigenous people in Peru today carry an average of 10 AMY1 copies, significantly more than other populations. Researchers, including Abigail Bigham and Omer Gokcumen, used advanced DNA sequencing to differentiate this natural selection from population bottlenecks caused by European contact. The findings, published in Tata Communications, highlight the interaction of culture, diet, and environment in shaping human genomes and suggest implications for understanding metabolism, the microbiome, and gene-diet interactions, potentially influencing future dietary choices and personalized nutrition.