Quechua Show 10 AMY1 Copies, Evolving Stronger Starch Digestion From Potato Diet
Updated
Updated · ScienceAlert · May 16
Quechua Show 10 AMY1 Copies, Evolving Stronger Starch Digestion From Potato Diet
2 articles · Updated · ScienceAlert · May 16
Genomes from 3,723 people across 85 populations showed Indigenous Quechua in Peru carry a median 10 AMY1 copies, versus a global median of 7, giving them unusually strong starch-digestion capacity.
The study links that pattern to long-term potato consumption: AMY1 helps produce salivary amylase, and researchers estimate the extra copies delivered a 1.24% survival or reproductive advantage per generation.
Genetic dating suggests the trait began rising about 10,000 years ago, matching the 10,000-to-6,000-year window when potatoes were domesticated in the Andes.
A comparison with Maya-descended populations lacking a long potato-farming history found no similar adaptation, strengthening the case that diet—not chance—drove the change.
Published in Nature Communications, the findings add to evidence that humans are still evolving and that staple foods can shape genetic adaptation over relatively short timescales.
What other ancient superfoods have permanently altered the DNA of human populations across the globe?
If potatoes rewired Andean DNA, how is the modern diet currently reshaping the genes of future generations?
Is the Quechua's genetic 'superpower' for digesting potatoes becoming a liability in a world of processed foods?
Andean Populations Exhibit World’s Highest AMY1 Gene Copies: Evolutionary Response to Millennia of Potato Consumption
Overview
A groundbreaking study published in May 2026 revealed that Indigenous Quechua-speaking Andean populations have the highest known AMY1 gene copy numbers. This gene is crucial for starch digestion, and people with more copies produce more amylase enzyme in their saliva, allowing them to digest starchy foods like potatoes more effectively. The research provides concrete evidence that long-term reliance on potatoes as a dietary staple led to this genetic adaptation. These findings highlight how human genetics can evolve in response to cultural practices and diet, offering new insights into the dynamic relationship between our genes and the foods we eat.