Peruvians Show More Copies of Starch-Digesting Gene

Scientists in Peru discovered that people with Andean ancestry possess a higher number of copies of the AMY1 gene, which aids in starch digestion. A study published in Nature Communications analyzed 3,723 genetic samples from 85 populations. Researchers found roughly 60% of Peruvians from the Andes carry 10 or more copies of the gene, compared to a global average of about seven.

This genetic adaptation likely arose between 6,000 and 10,000 years ago as the potato became a staple crop around Lake Titicaca. The potato is central to the Peruvian diet, with annual per capita consumption reaching 95 kilograms in 2025—far exceeding consumption of chicken, fish, or beef. Biologist Gabriela Burgos notes that in the highlands, potatoes are often the primary food source.

The study also cautions that increased AMY1 copies may have unintended consequences, potentially linking to poorer dental health, as over 85% of Peruvian school children experience cavities. Researchers continue to investigate the full implications of this genetic adaptation and are now working to develop biofortified potatoes rich in iron to combat anemia.