High-Carbohydrate Diets Tied to Increased Salivary Amylase Gene Copies, Research Shows

Buffalo, New York – A recent study has revealed that individuals who consume high-carbohydrate diets may possess more ancient DNA linked to the salivary amylase gene (AMY1). This gene plays a crucial role in breaking down starch in the mouth, marking the first step in the digestion of carbohydrate-rich foods such as flour and pasta.

Researchers suggest that the presence of multiple copies of the AMY1 gene in humans may date back to a time before agriculture, indicating an evolutionary adaptation that allowed early humans to thrive on starchy foods. The enzyme amylase, produced by this gene, not only breaks down starch into glucose but also contributes to the distinctive flavor of bread.

According to Professor Omar Gokyouman from the University of Buffalo, individuals with more copies of the amylase gene can produce higher levels of the enzyme, enhancing their ability to effectively digest starch. This genetic variation may provide insight into how our ancestors adapted their diets to include more carbohydrate-rich foods.