Recent research published in Science Advances indicates that Neanderthals, ancient human relatives, may have incorporated maggots into their diet. This finding offers a potential explanation for the unusually high levels of nitrogen-15 isotopes found in Neanderthal remains, which were previously higher than those observed in modern apex predators like lions and wolves.
The study, led by Melanie Beasley of Purdue University in collaboration with John Speth, an emeritus professor of anthropology at the University of Michigan, proposes that consuming rotting meat and the maggots it hosts could account for this distinctive chemical signature. This hypothesis challenges the long-held view of Neanderthals as exclusively hypercarnivores that consumed only fresh meat. The elevated nitrogen-15 levels in Neanderthal bones had long puzzled scientists, traditionally interpreted as evidence of extensive meat consumption. However, the new research highlights that maggots, by feeding on decaying flesh, accumulate significantly higher levels of nitrogen-15 than the meat itself. These protein and fat-rich maggots were likely an accessible and valuable nutrient source for Neanderthals.
The study also draws parallels with the cultural practices of past indigenous societies, such as the Inuit, who consume fermented and maggot-infested meat. These ethnographic observations suggest that dietary perceptions are culturally influenced. The research, involving scientists from the University of Bordeaux and the University of Michigan, provides a novel perspective on Neanderthal adaptability and nutritional strategies. Incorporating maggots into their diet may have helped Neanderthals mitigate issues like protein poisoning, which can arise from excessive protein intake without sufficient fat or carbohydrates. The fat content of maggots could have balanced their high protein intake, leading to a more complete and nutritious diet. This discovery opens avenues for a more nuanced understanding of Neanderthal life, emphasizing their resourcefulness in utilizing available environmental resources and the crucial role seemingly unconventional food practices played in their survival and success.