Sugars, not meat, may have fueled human brain growth
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Researchers in Australia and the United Kingdom modeled four million years of human dietary evolution and found that sugars from fruits, honey, and later, cooked starches, likely played a larger role in brain development than previously thought.
Jennie Brand-Miller, Karen Hardy, David Raubenheimer, and Les Copeland constructed six dietary scenarios, ranging from a diet similar to chimpanzees (5% animal products) to that of some modern hunter-gatherers (35-50% animal products).
They combined evidence from metabolism, genetics, fossil isotopes, teeth, and primate diets to estimate plausible diets for early humans. The team’s modeling suggests that early hominins may have obtained over 65% of their energy from sugars found in fruits and other sweet foods. This high carbohydrate intake could have supported the increasing energy demands of growing brains, which can consume up to 66% of a five-year-old’s metabolism.
The research doesn’t eliminate meat from the prehistoric diet, but challenges the idea that meat alone drove brain expansion. As cooking techniques developed, starchy tubers became a more efficient source of glucose. This shift broadened the range of foods available to sustain brain growth. The researchers also considered the glucose needs of pregnant and breastfeeding women, as well as growing children, estimating a daily requirement of 150-250 grams for adults.
They caution that their findings relate to naturally occurring sugars and starches, and do not endorse modern processed foods and refined carbohydrates.
