Early Humans Consumed Carbohydrates and Sugary Foods, Study Finds

A new synthesis of archaeological, biochemical and genetic evidence indicates that early human ancestors regularly consumed a diet rich in natural sugars and complex carbohydrates, challenging the long‑standing view that prehistoric hominins subsisted primarily on meat and raw vegetation. Researchers examined dental calculus, stable‑isotope ratios in fossilized bones, and plant micro‑remains from sites dating between 2 million and 200 thousand years ago, finding consistent traces of fruit sugars, tuber starches and even honey residues. These findings are corroborated by genetic analyses that show a gradual increase in AMY1 gene copy number—responsible for salivary amylase production—across Homo species, suggesting an evolutionary response to higher carbohydrate intake.

The study highlights that early hominins exploited a variety of carbohydrate sources, including ripe fruits, underground storage organs, and seasonal nectar, to meet energy demands during periods of low meat availability. Microwear patterns on molar surfaces reveal grinding motions typical of processing fibrous plant material, while isotopic signatures point to a mixed diet with up to 30 percent of caloric intake derived from plant‑based sugars and starches. The timing of these dietary shifts aligns with climatic fluctuations that expanded savanna habitats, providing abundant edible flora and encouraging foraging behaviors that later paved the way for the development of cooking and food processing techniques.

These insights refine the understanding of human nutritional evolution, illustrating that carbohydrate consumption has deep roots in our lineage. The evidence underscores the adaptability of early ancestors to diverse food resources and offers a broader context for contemporary discussions on diet and metabolic health.