Can We Blame Our Love for Carbs on Genetics?

                     

In humans, the salivary amylase gene (AMY1) has been found to break down starches in our mouths, which is the first step to properly digesting starches and carb-rich foods. Humans carry a varied number of AMY1 on our first chromosome. Moreover, amylase is an enzyme that breaks starch down into glucose, so the more amylase genes you have actively producing, the more starch you can break down. Therefore, the AMY1 gene has been credited with shaping humans adaptation to starchy foods, ultimately diversifying our diet and allowing us to use more food resources. 

Within their study of AMY1, researchers looked into 68 ancient human bodies (even one who lived 45,000 years ago) to see how far back these genetic variations went. The researchers noted that the hunter-gatherers had four to eight copies of AMY1. Curiously, this was before humans began to farm their foods, so we had already began to adapt to starches before growing wheat/potatoes. From the findings of this study, it is now argued that the different amounts are attributed to duplications made over 800,000 years ago (before humans split from Neanderthals and Denisovans). As we spread out globally, the amount of AMY1s began to be distinctly different between locations, for the amount is dependent on the environment around them (Thompson, 2024). Also, the average number of AMY1 copies have dramatically increased in the past 4,000 years because of our diet. Interestingly, because individuals with more AMY1 copies digest starches easier, they have been found to reproduce more and also may explain why the average amount has increased. 

In all, this genetic variation opens up many opportunities for future research. Personally, I would be interested in looking at the amount of AMY1 copies in places that eat a lot of carbs (f.e. Italy and Japan). One researcher even said that our current understanding of metabolic health may change from these findings. She also noted that,"Future research could reveal its precise effects and timing selection, providing critical insights into genetics, nutrition and health” (Yilmaz, 2024). I look forward to seeing how these findings will be researched and if the metabolic effects of AMY1 could be replicated with other medications or fixed with new genetic editing.

Sources used:

https://www.usnews.com/news/health-news/articles/2024-10-18/love-bread-pasta-humans-hunger-for-carbs-has-ancient-roots

https://humgenomics.biomedcentral.com/articles/10.1186/s40246-017-0097-3

Carbohydrates Before Workouts Can Help Boost Imunity

Do you work out moderately or excessively? Studies have shown that working out moderately or excessively can effect your immune system and white blood cell count. During a workout, the amount of white blood cells increase while the amount of white blood cells drop rapidly after you're done working out. In the past, scientists thought that having strenuous workouts resulted in fewer white blood cells in-comparison to before you worked out. But new studies suggests that it depends on the type of workout. Moderate workouts, such as a jog, will protect one from upper respiratory illnesses. Harder workouts tend to increase the risk for upper respiratory illnesses. If you prefer harder workouts, scientists suggest eating carbohydrates. "Ingesting carbohydrates during vagarious exercise may help because carbohydrates maintain blood sugar levels. Having stable blood sugar levels reduces the body's stress response, which in turn, moderates any undesirable mobilization of immune cells." Washing your hands after working out will also help you stay healthy.

Rice: Good or Bad?

White rice. Who doesn’t love it? Crazy people. Unfortunately, looks like the crazy people win this time.



A study has been published by the Harvard School of Public Health claiming that the consumption of white rice has a positive correlation with the risk of getting type 2 diabetes. The study that was written about focused on determining if there was a relationship between the amount of white rice consumed, and the increased risk of type 2 diabetes. The study used samples from China, Japan, USA, and Australia. All who were included in the sample did not have diabetes at the onset.

The results displayed a significant trend found in all countries, with stronger trends in women. Those who wrote the articles believed that “the risk of type 2 diabetes is increased by 10% with each increased serving of white rice (assuming 158g per serving).” Also, due to the fact that the Asian population tends to eat more white rice than others, they are thought to have a higher risk of type 2 diabetes also. The article suggests eating more whole grains, like brown rice, rather than white rice which is just refined carbohydrates. Taking this precaution could help to reduce the risk of diabetes around the world.