Genomic evidence suggests that the modern reluctance to eat insects in Europe may have evolutionary roots spanning thousands of years. Researchers from the Institute of Evolutionary Biology (IBE) analyzed dental calculus and human DNA to reconstruct historical patterns of insect consumption. Their findings indicate that insect eating was likely occasional in Europe, Central, and East Asia, but more common in tropical regions and among Neanderthals.
Analysis of 745 ancient human dental calculus samples, some dating back 33,000 years, showed limited evidence of regular insect consumption in northern Eurasia. These populations also exhibit mutations in chitinase genes, which are involved in breaking down insect exoskeletons. This genetic pattern has persisted for approximately 9,000 years, coinciding with the rise of agriculture.
In contrast, Neanderthal dental calculus contained significantly more insect DNA, comparable to levels found in western chimpanzees. Neanderthal chitinase genes also appeared to support more efficient insect digestion. Common genetic traces in Neanderthal tartar included DNA from Diptera, such as flies and mosquitoes, suggesting they may have consumed fly larvae from animal carcasses or stored prey in marshy environments.
Populations living closer to tropical regions, both ancient and modern, were more likely to possess genetic variants associated with higher expression of chitin-digesting enzymes. This geographical pattern, which has been stable for at least 9,000 years, reflects a gradual decline in insect eating as human populations moved to higher latitudes. The reduced availability of insects in non-tropical areas may have contributed to this shift in diet and subsequent changes in human biology.
These findings suggest that ecological factors, rather than just cultural or religious reasons, played a significant role in shaping dietary behaviors and digestive capabilities related to entomophagy. Modern food processing and insect farming could potentially reintroduce insects as a sustainable food source, bypassing historical dietary limitations. Researchers are now studying the domestication of insects to improve their use for both animal and human consumption.
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