Nutrition and its role in human evolution
James et al.
Journal of internal medicine, 2019
The evolutionary roles of nutrition selection and dietary quality in the human brain size and encephalization
Roberto Carlos Burini & William R. Leonard
It appears that major expansion of brain size in the human lineage is the product of synergistically interacting dietary/nutritional and social forces. Although dietary change was not being the sole force responsible for the evolution of large brain size, the exploitation of high-quality foods likely fueled the energetic costs of larger brains and necessitated more complex behaviors that would have selected for greater brain size.
The cooperative economy of food: Implications for human life history and physiology
Physiology and behavior, 2018
A brief history of meat in the human diet and current health implications
Neil J. Mann
Meat science, 2018
This ASF intake marked a transition from a largely forest dwelling frugivorous lifestyle to a more open rangeland existence and resulted in numerous adaptations, including a rapidly increasing brain size and altered gut structure.
Physiology and behavior, 2018
Les gènes FADS (pour Fatty Acid DeSaturase) codent pour les désaturases qui permettent de convertir les acides gras à chaîne courte en acides gras à chaîne longue. En fonction des capacités de conversion, il est plus ou moins facile de se passer d’un apport alimentaire direct d’acides gras à chaîne longue, d’origine animale. Celles-ci ont évolué dans le temps, mais aussi, depuis l’avénement de l’agriculture, sont devenues très hétérogènes parmi les populations humaines.
Here we demonstrate, using ancient and modern DNA, that positive selection acted on the same FADS variants both before and after the advent of farming in Europe, but on opposite (that is, alternative) alleles. Recent selection in farmers also varied geographically, with the strongest signal in southern Europe. These varying selection patterns concur with anthropological evidence of varying diets, and with the association of farming-adaptive alleles with higher FADS1 expression and thus enhanced LCPUFA biosynthesis. Genome-wide association studies reveal that farming-adaptive alleles not only increase LCPUFAs, but also affect other lipid levels and protect against several inflammatory diseases.
Meat and Nicotinamide: A Causal Role in Human Evolution, History, and Demographics
Adrian C Williams, Lisa J Hill
International Journal of Tryptophan Research, 2017
Hunting for meat was a critical step in all animal and human evolution. A key brain-trophic element in meat is vitamin B3 / nicotinamide. The supply of meat and nicotinamide steadily increased from the Cambrian origin of animal predators ratcheting ever larger brains. This culminated in the 3-million-year evolution of Homo sapiens and our overall demographic success. We view human evolution, recent history, and agricultural and demographic transitions in the light of meat and nicotinamide intake. A biochemical and immunological switch is highlighted that affects fertility in the ‘de novo’ tryptophan-to-kynurenine-nicotinamide ‘immune tolerance’ pathway. Longevity relates to nicotinamide adenine dinucleotide consumer pathways. High meat intake correlates with moderate fertility, high intelligence, good health, and longevity with consequent population stability, whereas low meat/high cereal intake (short of starvation) correlates with high fertility, disease, and population booms and busts. Too high a meat intake and fertility falls below replacement levels. Reducing variances in meat consumption might help stabilise population growth and improve human capital.
How our diet changed our evolution
Current Biology, 2017
Changes in the human diet have guided the evolution of our metabolism, as several studies of the omega-3 pathway show. As the result of multiple changes and migrations, individuals now carry a patchwork of genetic traits that defines what an individualised healthy diet would look like.
Current views on hunter‐gatherer nutrition and the evolution of the human diet
Crittenden & Schnorr
American journal of physical anthropology, 2017
Taken together, both qualitative (summative) and quantitative (population specific) data suggest that there is no one pan‐forager diet, rather there is wide variation based on ecology, seasonality, and resource availability. Moving forward, as foraging populations are rapidly transitioning or have completed the transition, it is essential to acknowledge that rate of change is based not only on ecology, but is also strongly tethered to social, political, and/or economic forces. When attempting to document wild foods still consumed by foragers, it is critical to do so in a way that is both accessible to nutritionists and comparable to previous work done with less nuanced methods.
Herman Pontzer et al.
In multivariate regressions including body size and physical activity, human TEE exceeded that of chimpanzees and bonobos, gorillas and orangutans by approximately 400, 635 and 820 kcal day−1, respectively, readily accommodating the cost of humans’ greater brain size and reproductive output. Much of the increase in TEE is attributable to humans’ greater basal metabolic rate (kcal day−1), indicating increased organ metabolic activity. Humans also had the greatest body fat percentage. An increased metabolic rate, along with changes in energy allocation, was crucial in the evolution of human brain size and life history.
Procedia food science, 2015
There is evidence that meat consumption has had an influence on cranial-dental and intestinal morphologic changes, human erect posture, reproductive characteristics, longer lifespan, and maybe most importantly, on brain and intellectual development
Modern humans have evolved with a staple source of preformed docosahexaenoic acid (DHA) in the diet. An important turning point in human evolution was the discovery of high quality, easily digested nutrients from coastal sea food and inland fresh watersources. Multi-generational exploitation of seafood by shore-based dwellers coincided with the rapid expansion of grey matter in the cerebral cortex, which characterizes the modern human brain. The DHA molecule has unique structural properties that appear to provide optimal conditions for a wide range of cell membrane functions
John D. Speth
The control of fire and the beginning of cooking were important developments in the evolution of human food-ways. The cooking techniques available to our ancestors for much of the Pleistocene would have been limited to simple heating and roasting. The next significant change in culinary technology came much later, when humans learned to wet-cook (i.e., “boil,” sensu lato), a suite of techniques that greatly increased the digestibility and nu-tritional worth of foods. Most archaeologists assume that boiling in perishable containers cannot pre-date the appearance of fire-cracked rock (FCR), thus placing its origin within the Upper Paleolithic (UP) and linking it to a long list of innovations thought to have been introduced by behaviorally modern humans. This paper has two principal goals. The first is to alert archaeologists and others to the fact that one can easily and effectively boil in perishable containers made of bark, hide, leaves, even paper and plastic, placed directly on the fire and without using heated stones. Thus, wet-cooking very likely pre-dates the advent of stone-boiling, the latter probably rep-resenting the intensification of an already existing technology.
Frank W. Marlowe, 2015
Paleolithic nutrition:what did our ancestors eat?
Jennie Brand Miller, Neil J. Mann, Loren Cordain, 2015
The Importance of Dietary Carbohydrate in Human Evolution
Hardy et al.
Quarterly review of biology, 2015
We provide evidence that cooked starch, a source of preformed glucose, greatly increased energy availability to human tissues with high glucose demands, such as the brain, red blood cells, and the developing fetus. We also highlight the auxiliary role copy number variation in the salivary amylase genes may have played in increasing the importance of starch in human evolution following the origins of cooking. Salivary amylases are largely ineffective on raw crystalline starch, but cooking substantially increases both their energy-yielding potential and glycemia. Although uncertainties remain regarding the antiquity of cooking and the origins of salivary amylase gene copy number variation, the hypothesis we present makes a testable prediction that these events are correlated.
M.P. Richards, 2015
The site indicate that the main protein source in human diets at this time was freshwater fish, which is in contrast to the vertebrate remains that show a high abundance of large terrestrial herbivores
Carbon isotope ratios of human tooth enamel record the evidence of terrestrial resource consumption during the Jomon period, Japan
Soichiro Kusaka et al.
American journal of physical anthropology, 2015
Reconstruction of the Gravettian food-web at Předmostí I using multi-isotopic tracking (13C, 15N, 34S) of bone collagen
Bocherens et al., 2015
Strong reliance on mammoth meat was found for the human of the site, similarly to previously analyzed individuals from other Gravettian sites in Moravia.
Recycling bones in the Middle Pleistocene: Some reflections from Gran Dolina TD10-1 (Spain), Bolomor Cave (Spain) and Qesem Cave (Israel)
Jordi Rosell, Quaternary international, 2015
It is necessary to distinguish between the use of bone as raw material from pre-existing very large-sized carcasses such as elephants (in cases where it is not certain if these had a nutritional purpose) and the recycling of fragments resulting from bone marrow extraction of smaller mammals that were obtained and consumed by human groups.
Stable Isotope Analyses and the Evolution of Human Diets
Margaret J. Shoeninger.
annual review of anthropology, 2014
Andrew H. Moellera & al., 2014.
Modern nutritional studies have found that diverse diets are linked to lower infantmortality rates and longer life expectancies in humans. This is primarily becausehumans require more than fifty essential nutrients for growth and cell maintenanceand repair; most of these essential nutrients must come from outside food sourcesrather than being manufactured by the body itself; and a diversity of food types isrequired to consume the full suite of essential nutrients necessary for optimalhuman health. These principles and their related affects on human adaptations anddemography are the hallmarks of a theoretical paradigm defined as nutritionalecology. This essay applies concepts derived from nutritional ecology to the studyof human evolution. Principles of nutritional ecology are applied to the study of theMiddle-to-Upper Paleolithic transition in order to broadly illustrate the interpretiveramifications of this approach. At any stage in human evolution, those hominidpopulations that chose to diversify their subsistence base may have had a selec-tive advantage over competitors who restricted their diet principally to one foodtype, such as terrestrial mammals.
An hypothesis to explain the role of meat-eating in human evolution.
Katharine Milton, 1999b.
Human adaptations to meat eating.
Henneberg, M., Sarafis, V., & Mathers, K., 1998.
The expensive-tissue hypothesis : the brain and the digestive system in human and primate evolution. Leslie Aiello, Peter Wheeler, 1995.