A groundbreaking study has shed light on the prehistoric gene AMY1, which accelerates sugar digestion through an enzyme called amylase found in our saliva. This genetic adaptation may explain humanity’s enduring love for starchy foods, including potatoes, bread, pasta, and baked goods like doughnuts and biscuits, which are rich in energy-packed carbohydrates essential for survival in a time when food preparation was labor-intensive.

In the UK, the affinity for starchy foods is particularly evident, with fish and chips frequently topping the list of favorite meals. Other beloved dishes such as chips, beans on toast, mashed potatoes, and bangers and mash also rank high in popularity, according to YouGov polling.

Dr. Omer Gokcumen, a study author from the University of Buffalo, explains, “The idea is that the more amylase genes you have, the more starch you can digest.” His research, which examined DNA from 68 ancient human remains, indicates that the AMY1 gene became prevalent around 800,000 years ago, initially in pre-human Neanderthals. This gene later became more common among hunter-gatherers who thrived until approximately 11,000 years ago, consuming wild starches such as potatoes.

With the advent of agriculture, modern humans began farming staple crops like wheat and corn, leading to an increase in AMY1 gene copies as diets became richer in flour and vegetables. Dr. Gokcumen noted, “People with higher AMY1 copy numbers were likely digesting starch more efficiently and having more children. Their lineages ultimately fared better over a long evolutionary time frame.”

Today, Western diets derive about half of their energy from carbohydrates, with many individuals consuming even more, often resulting in excess sugar intake and weight gain. To promote healthier eating habits, nutrition experts recommend aiming for a balanced plate at every meal, incorporating various food groups:

• Protein: Include one to two palm-sized portions of lean protein, such as chicken, fish, beans, and lentils.
• Carbohydrates: Aim for carbohydrates to make up about one-third of your plate, focusing on higher fiber or wholegrain varieties like whole wheat pasta and brown rice.
• Fats: Limit fats to a thumb-sized portion, emphasizing unsaturated fats found in avocados, nuts, and olive oil while minimizing saturated fats from butter and processed foods.
• Fruits and Vegetables: Strive for at least five portions of colorful fruits and vegetables daily, ideally one to two fist-sized portions per meal.

David Wiener, a training and nutrition specialist at Freeletics, encourages this balanced approach, reminding us that starchy foods provide essential energy and nutrients. As our understanding of genetics and nutrition evolves, so too can our dietary habits, helping us achieve a healthier lifestyle while embracing the natural cravings for starches that have been ingrained in our biology for millennia.