Numerous studies have tried but failed to pinpoint the Neanderthal diet. However, this study appears to have discovered the solution by utilizing a novel strategy for sampling ancient remnants. Zinc isotopes from Neanderthal tooth enamel were employed for the first time ever in studies, showing that they were probably carnivores rather than vegetarians.
When attempting to determine an animal’s place in the food chain, working with samples over 50,000 years old might be challenging. One method for studying Neanderthal remains has been to examine nitrogen isotopes extracted from bone collagen, although it isn’t always appropriate due to its preference for specimens discovered in temperate climates with intact collagen.
To get over this restriction, researchers from a recent study made history by using zinc isotopes extracted from tooth enamel to study the diet of a Neanderthal for the first time. Zinc isotope concentrations are known to be negatively connected with carnivory: low concentrations indicate a diet that is primarily meat-based, whereas high concentrations indicate a diet that is predominantly plant-based.
They examined the bones of lynxes, wolves, and chamois, as well as samples from a Neanderthal molar (tooth studies have previously shown drug usage), to look for zinc isotope concentrations.
Given that the zinc isotope concentration was most similar to that of carnivores present at the period, the data indicated that this person likely consumed a lot of meat.
Zooarcheological findings from Gabasa and enamel analyses both support the idea that people consumed meat “the authors, in writing. “Additionally, the low [zinc] isotope ratio found in the sole Gabasa Neandertal specimen indicates that this person may have had a different diet than other carnivores (perhaps avoiding the eating of bones and blood).
Chemical tests indicate that our Iberian Neanderthal, who was weaned at around age two and most likely perished where it grew up, had a carnivorous diet, as do broken bones discovered at the location.
When we contemplate why they went extinct, it becomes clear why we’re still so fascinated by the cuisine of our long-gone ancestors. Many arguments rely on the premise that a particular eating plan eventually caused them to run out of the food they required to survive, whatever that may be.
Not only does the most recent study assert to have the answer to that query, but it has also developed a novel method for analyzing Iberian skeletal remains that are older than 50,000 years (features that historically have made nitrogen isotope testing unreliable or impossible).
