Evolution of nutritional factors and of growth in Belgium

Susanne, Charles; Lepage, Yvan G.

doi:10.1080/03670244.1992.9991251

Cited by 2 publications

(1 citation statement)

References 21 publications

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“…Since about 1890 and up to the present day, there has been a steady increase in height. Studies conducted in the 20th century also found an association between meat consumption and increased height, for example in Belgium [51].…”

Section: Meat and Body Heightmentioning

confidence: 95%

Assessing the role of meat consumption in human evolutionary changes. A review

Gorbunova

2024

Teor. prakt. pererab. mâsa (Print)

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The historical study of changes in food patterns is an integral part of the study of biological and social adaptations during the formation and further development of Homo sapiens species. For quite a long time, diets have been considered the driving force of human evolution. Changes in the type of food consumed and the way it was obtained have been associated with encephalization and the emergence of bipedalism, as well as ecological, social and cultural evolution of hominins1 . Archaeological and paleontological evidence indicates that at least about 3 million years ago, hominins increased their meat consumption and developed the necessary fabricated stone tools, while their brains and bodies evolved for a novel foraging niche and expanded hunting grounds. Animalsource foods have always been an integral part of the human diet. However, the way they are obtained and processed changed dramatically during human evolution. Meat became a common food source when systematic hunting began using technologies and tools focused on killing animals and meat cutting, which reduced the time and effort spent on chewing food, and later, on its cooking. At some point after this, humans began to hunt together, which made it possible to obtain meat from big game, and as a result, develop the social and altruistic skills to distribute the prey between sexes and ages. The eating habits of our ancestors have been studied using a variety of methods, including anthropometry, the use of archaeological data, and isotope analysis of bones and teeth to determine trophic status. The adaptive biological significance of meat-eating, which played an important role in human evolution, was analyzed, including the “expensive tissue hypothesis” draw attention to the evolutionary forces responsible for the increase in hominin brain size. Furthermore, data on changes in human anatomy, digestion and metabolism are systematized, indicating an evolutionary dependence on and compatibility with significant meat consumption. At the same time, a number of changes in the human body are associated with the skill of using fire in cooking. Heat processing of food stimulated our ancestors to overcome the food specialization intrinsic to animals. The question of what is the right diet for the human species and what are the potential consequences of limiting meat consumption is briefly addressed.

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Section: Meat and Body Heightmentioning

confidence: 95%

Assessing the role of meat consumption in human evolutionary changes. A review

Gorbunova

2024

Teor. prakt. pererab. mâsa (Print)

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Animal Source Foods and Human Health during Evolution

Larsen

2003

The Journal of Nutrition

138

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Animal source foods (ASF) have always been a constituent of human diets. Their pattern of use, however, changed in dramatic ways over the course of human evolution. Before 2 million years ago (mya), meat in particular was acquired opportunistically via hunting of small or young animals and scavenging of animals killed by other species. At some point after that time, humans began to hunt cooperatively, making possible the acquisition of meat from large game. The marked increase in human heights between 2.0 and 1.7 mya may be linked to more efficient means of acquiring meat, namely through hunting. The final pattern of meat (and other ASF) use before the modern era is associated with the shift from hunting and gathering beginning approximately 10,000 y ago. This fundamental dietary change resulted in a narrowing of diet, reduced consumption of meat and increased focus on domesticated grains. The study of archaeological human remains from around the world reveals that this period in human dietary history saw a decline in health, including increased evidence of morbidity (poorer dental health, increased occlusal abnormalities, increased iron deficiency anemia, increased infection and bone loss). Human populations living in developing and developed settings today rely on meats with lipid compositions that when eaten in excess promote cardiovascular disease. As humans become more sedentary and eat more high fat foods, we can expect to see increases in heart disease, osteoporosis and other diseases of "civilization."

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Evolution of nutritional factors and of growth in Belgium

Cited by 2 publications

References 21 publications

Assessing the role of meat consumption in human evolutionary changes. A review

Assessing the role of meat consumption in human evolutionary changes. A review

Animal Source Foods and Human Health during Evolution

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