As an Amazon Associate I earn from qualifying purchases.

Indigenous Andeans in Peru might have the ability to absorb potatoes and other starches more quickly than anybody worldwide, a brand-new research study discovers.

Researchers found that Indigenous Andeans have more copies of the gene for saliva-based starch food digestion enzymes– called amylase– than any other population worldwide. Natural choice drove the rise in amylase genes following the regional domestication of potatoes around 10,000 years earlier, according to the research study released May 5 in the journal Nature Communications

Find out more