Eating starch: How humans gained the ability to digest certain carbs

How humans developed the ability to digest starch: A study offers insight into the evolution of amylase genes, which are key to breaking down some carbs.

Long before humans ate dinner rolls or french fries, our ancient ancestors carried genes that would later help us digest those starchy foods.

Amylase genes produce an enzyme in saliva and the gut that’s key to breaking down starches into sugar. It’s the reason why, if you savor pasta long enough, it starts to taste sweet. Digesting starch — a type of carbohydrate — is a crucial part of how we derive energy from food.

New research published Thursday in the journal Science suggests the amylase gene has a much longer evolutionary history than scientists previously thought.

The study found evidence that as far back as 800,000 years ago, our human ancestors began to to carry multiple copies of the gene.

“That is predating not only agriculture, but also people’s migrations out of Africa,” said Omer Gokcumen, the study’s co-author and a professor of biological sciences at the University at Buffalo.

https://www.nbcnews.com/health/health-news/how-humans-gained-ability-digest-starch-study-rcna175350

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