Andean tubers chuño and tunta boost gut health, study finds

Traditional Andean foods chuño and tunta, long used for preserving potatoes in harsh climates, are now recognized by science for their significant health benefits. Research conducted by scientists from Bolivia's Universidad Mayor de San Andrés (UMSA) and Sweden's Lund University reveals these tubers are packed with resistant starch, a type of fiber crucial for a healthy gut microbiome.

The study identified that chuño contains 52.63 grams of resistant starch per 100 grams of dry matter, while tunta contains 46.39 grams. This is notably higher than the 36.66 grams found in analyzed native potato varieties. Resistant starch is not fully digested by the human body, allowing it to reach the intestines where it serves as a vital food source for beneficial gut bacteria.

Jimena Ortiz, a doctoral researcher in Biotechnology at UMSA, explained that consuming chuño and tunta directly nourishes the gut's beneficial bacteria, contributing positively to intestinal health. The research, part of Ortiz's doctoral work under the UMSA/Asdi program, also explored the effects of fermenting these tubers with probiotic bacteria.

Experiments involving fermented chuño and tunta yielded promising results, including the production of short-chain fatty acids and GABA (gamma-aminobutyric acid). GABA is linked to nervous system regulation and relaxation processes. Chuño, in particular, showed higher levels of these beneficial compounds after fermentation, opening new avenues for functional food research.

These findings highlight the scientific value of ancient Andean food preservation techniques. Chuño and tunta emerged from indigenous knowledge systems designed to withstand extreme weather and preserve potatoes over extended periods, utilizing natural cycles of freezing and drying. This ancestral technology, now validated by modern science, underscores the nutritional power of these traditional staples.