New research suggests the potato may have influenced human digestion over thousands of years. Scientists say the long history of eating this starch-heavy crop in the Andes could be reflected in the genes of Indigenous Peruvian Andean populations.

Potatoes have been a dietary mainstay in the high Andes for generations, helping communities thrive in a demanding mountain environment. Because the crop is rich in starch, researchers are looking at whether sustained reliance on potatoes may have shaped how the body processes food.

At the center of the study is the AMY1 gene, which is associated with breaking down starch. According to the report, Indigenous Peruvian Andean populations carry the highest known number of AMY1 copies, a finding that may point to a long-term biological response to a potato-based diet.

The findings add to broader evidence that food traditions can leave a mark beyond culture, potentially influencing human biology over time. In this case, the Andes' deep connection to potatoes may offer a new example of how diet and genetics can evolve together.