The diet of the first Europeans from Atapuerca

Por favor, use este identificador para citar o enlazar este ítem:
Información del item - Informació de l'item - Item information
Título: The diet of the first Europeans from Atapuerca
Autor/es: Pérez-Pérez, Alejandro | Lozano, Marina | Romero, Alejandro | Martínez, Laura M. | Galbany, Jordi | Pinilla, Beatriz | Estebaranz-Sánchez, Ferran | Bermúdez de Castro, José María | Carbonell, Eudald | Arsuaga, Juan Luis
Grupo/s de investigación o GITE: Biotecnología
Centro, Departamento o Servicio: Universidad de Alicante. Departamento de Biotecnología
Palabras clave: Hominins | Atapuerca | Dietary habits | Dental wear processes
Área/s de conocimiento: Biología Celular
Fecha de publicación: 27-feb-2017
Editor: Macmillan Publishers
Cita bibliográfica: Scientific Reports. 2017, 7: 43319. doi:10.1038/srep43319
Resumen: Hominin dietary specialization is crucial to understanding the evolutionary changes of craniofacial biomechanics and the interaction of food processing methods’ effects on teeth. However, the diet-related dental wear processes of the earliest European hominins remain unknown because most of the academic attention has focused on Neandertals. Non-occlusal dental microwear provides direct evidence of the effect of chewed food particles on tooth enamel surfaces and reflects dietary signals over time. Here, we report for the first time the direct effect of dietary abrasiveness as evidenced by the buccal microwear patterns on the teeth of the Sima del Elefante-TE9 and Gran Dolina-TD6 Atapuerca hominins (1.2–0.8 million years ago − Myr) as compared with other Lower and Middle Pleistocene populations. A unique buccal microwear pattern that is found in Homo antecessor (0.96–0.8 Myr), a well-known cannibal species, indicates dietary practices that are consistent with the consumption of hard and brittle foods. Our findings confirm that the oldest European inhabitants ingested more mechanically-demanding diets than later populations because they were confronted with harsh, fluctuating environmental conditions. Furthermore, the influence of grit-laden food suggests that a high-quality meat diet from butchering processes could have fueled evolutionary changes in brain size.
Patrocinador/es: This work was supported by the research grants, from the Dirección General de Investigación of Ministerio Ciencia y Tecnología (Spain), numbers CGL2007-60802/BTE, CGL2011-22999, CGL2012-38434-C03-01/02/03 and CGL2014-52611-C2-1-P, as well as by the grant 2009SGR884 Group of Study on the Evolution of Hominins and other Primates and grant 2014SGR900 Group of Analyses on Socio-Ecological Processes, Cultural Changes and Population Dynamics during Prehistory (GAPS) and CERCA Programme of the Generalitat de Catalunya.
ISSN: 2045-2322
DOI: 10.1038/srep43319
Idioma: eng
Tipo: info:eu-repo/semantics/article
Derechos: This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder to reproduce the material. To view a copy of this license, visit
Revisión científica: si
Versión del editor:
Aparece en las colecciones:INV - GIDBT - Artículos de Revistas

Archivos en este ítem:
Archivos en este ítem:
Archivo Descripción TamañoFormato 
Thumbnail2017_Perez-Perez_etal_SciRep.pdf631,8 kBAdobe PDFAbrir Vista previa

Este ítem está licenciado bajo Licencia Creative Commons Creative Commons