Indigenous Andeans Possess World’s Highest Amylase Gene Copy Numbers, Enhancing Starch Digestion

Indigenous Andeans in Peru may have evolved a unique genetic advantage that allows them to digest starch-rich foods like potatoes more efficiently than any other population globally, according to a study published in *Nature Communications* on May 5, 2026. The research reveals that Indigenous Andeans possess an average of 10 copies of the salivary amylase gene (*AMY1*), compared to the global average of seven copies, suggesting a strong evolutionary adaptation to their traditional diet.

Genetic Adaptation to Starch-Rich Diets

The study, led by Omer Gokcumen, a professor of biological sciences at the University of Buffalo, analyzed genomic data from 3,723 individuals across 85 global populations. It found that Indigenous Andeans and the Akimel O’odham people of southern Arizona and northern Mexico had the highest average number of *AMY1* gene copies. This genetic trait, the researchers suggest, emerged around 10,000 years ago, coinciding with the domestication of potatoes in the Andes.

Salivary amylase enzymes break down complex starches into simple sugars, making them easier to digest. Populations with more *AMY1* copies produce more amylase, potentially improving their ability to extract energy from starchy foods. The study found that individuals with 10 or more *AMY1* copies had a 1.24% higher chance of surviving and reprodu