Abstract
The human genome has changed only minimally since behaviorly modern humans appeared in East Africa between 100,000 and 50,000 years ago. Genetically, we contemporary humans remain adapted for the foods our ultra-great-grandparents were consuming then, and this insight should advance conventional nutrition science.
At that time and place the best current research indicates ancestral humans obtained about 30% of their food energy from protein, 35% from carbohydrate, and about 35% from fat. Cholesterol-raising saturated fats constituted perhaps 7.5% of total energy and harmful trans fats practically none. Polysaturated fatty acid intake was higher than at present and the ω6:ω3 ratio was closer to unity, say 2:1 -vs >10:1 currently. Cholesterol intake exceeded that at present. Carbohydrate came almost entirely from fruits and vegetables (honey provided about 2% of overall caloric intake vs the 15% added sugar consumed at present.) Fiber intake was high (∼100 g/d) with a greater proportion of soluble fiber than is common currently. Ancestral vitamin and mineral intake (and probably phytochemical intake as well) generally ranged from two to five times current levels, the exception being sodium: Stone Agers consumed less than 1g each day, a third of current consumption.
Our ancestral dietary pattern deserves attentive consideration and investigation because of its theoretical logic and especially because established nutritional recommendations have failed to stem the rise of chronic degenerative diseases.
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Boyd Eaton, S. (2008). The Nutritional Conditions of Human Evolution. In: De Meester, F., Watson, R.R. (eds) Wild-Type Food in Health Promotion and Disease Prevention. Humana Press. https://doi.org/10.1007/978-1-59745-330-1_7
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