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There is little evidence that spicy food in hot countries is an adaptation to reducing infection risk

Bromham, Lindell; Skeels, Alexander; Schneemann, Hilde; Dinnage, Russell; Hua, Xia


Spicier food in hot countries has been explained in terms of natural selection on human cultures, with spices with antimicrobial effects considered to be an adaptation to increased risk of foodborne infection. However, correlations between culture and environment are difficult to interpret, because many cultural traits are inherited together from shared ancestors, neighbouring cultures are exposed to similar conditions, and many cultural and environmental variables show strong covariation....[Show more]

CollectionsANU Research Publications
Date published: 2021
Type: Journal article
Source: Nature Human Behaviour
DOI: 10.1038/s41562-020-01039-8


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