Estudo mostra como uma dieta à base de batata alterou a genética do povo andino – Público

Research reported on May 8, 2026, indicates that the long-term dietary reliance on potatoes has driven specific genetic adaptations within Andean populations. The study highlights a clear link between the domestication of the potato and the evolutionary shift in how these populations process complex carbohydrates, marking a significant intersection between agricultural history and human genomics.

The findings focus on the genomic imprint left by a starch-heavy diet, specifically concerning the AMY1 gene. This gene is responsible for the production of salivary amylase, the enzyme that begins the breakdown of starch into simple sugars in the mouth. The research demonstrates that Andean populations exhibit a higher copy number of the AMY1 gene compared to populations that historically consumed fewer tubers.

In genetics, copy number variation occurs when sections of the genome are repeated. For the AMY1 gene, an increase in the number of copies allows the body to produce more amylase, which enhances the efficiency of starch digestion. This biological adaptation provided a survival advantage to early Andean societies by allowing them to extract maximum energy from the nutrient-dense, starch-rich potatoes grown in high-altitude environments.

The Co-evolution of Agriculture and DNA

The domestication of the potato in the Andes thousands of years ago did not just change the landscape of South American agriculture; it acted as a selective pressure on the human genome. As the potato became the primary caloric source, individuals with a genetic predisposition for more efficient starch metabolism were more likely to thrive and pass those traits to their offspring.

This process is part of a broader scientific field known as nutrigenomics, which studies the relationship between nutrients and the expression of an individual’s genes. The Andean case serves as a primary example of how cultural shifts in food production can lead to permanent biological changes in a population over several millennia.

The study notes that this genetic adaptation is distinct from the well-documented physiological adaptations Andean people have developed to survive hypoxia, or low oxygen levels, at high altitudes. While genes like EPAS1 help the body manage oxygen, the AMY1 variation specifically addresses the metabolic demands of their traditional diet.

Broader Implications for Metabolic Health

Understanding these genetic markers provides critical data for modern medicine and personalized nutrition. The variation in AMY1 copy numbers can influence how different individuals respond to high-carbohydrate diets, potentially affecting the risk of metabolic disorders such as type 2 diabetes and obesity.

Researchers suggest that populations with fewer copies of the AMY1 gene may experience higher blood glucose spikes after consuming starch, as their bodies are less equipped to break down the carbohydrates efficiently in the early stages of digestion. By identifying these genetic markers, healthcare providers can better tailor dietary recommendations based on a patient’s ancestral genetic makeup.

The research also underscores the importance of biodiversity in crops. The vast variety of potato species cultivated in the Andes provided a range of nutritional profiles that likely contributed to the robustness of these genetic adaptations.

Technological Methodology in Genomic Mapping

The study utilized advanced genomic sequencing and comparative analysis to isolate the dietary markers from other environmental adaptations. By comparing the DNA of current Andean populations with ancient remains and non-Andean control groups, the researchers were able to map the timeline of the AMY1 expansion.

This mapping process relies on high-throughput sequencing technology, which allows scientists to count gene copies with high precision. This technical capability has turned the study of human migration and diet from speculative archaeology into a precise genomic science.

As genomic tools become more accessible, scientists expect to find similar dietary-driven adaptations in other global populations, such as those with high dairy consumption or those reliant on specific grains, further illuminating the symbiotic relationship between human innovation in food and human biological evolution.