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dc.creatorAmato, Katherine R.
dc.creatorChaves Badilla, Oscar Mauricio
dc.creatorMallott, Elizabeth K.
dc.creatorEppley, Timothy M.
dc.creatorAbreu, Filipa
dc.creatorBaden, Andrea L.
dc.creatorBarnett, Adrian A.
dc.creatorBicca Marques, Julio César
dc.creatorBoyle, Sarah A.
dc.creatorCampbell, Christina J.
dc.creatorChapman, Colin A.
dc.creatorde la Fuente, María Fernanda
dc.creatorFan, Pengfei
dc.creatorFashing, Peter J.
dc.creatorFelton, Annika
dc.creatorFruth, Barbara
dc.creatorFortes, Vanessa B.
dc.creatorGrueter, Cyril C.
dc.creatorHohmann, Gottfried
dc.creatorIrwin, Mitchell
dc.creatorMatthews, Jaya K.
dc.creatorMekonnen, Addisu
dc.creatorMelin, Amanda D.
dc.creatorMorgan, David B.
dc.creatorOstner, Julia
dc.creatorNguyen, Nga
dc.creatorPiel, Alex K.
dc.creatorPinacho Guendulain, Braulio
dc.creatorQuintino Arêdes, Erika Patricia
dc.creatorTojotanjona Razanaparany, Patrick
dc.creatorSchiel, Nicola
dc.creatorSanz, Crickette M.
dc.creatorSchülke, Oliver
dc.creatorShanee, Sam
dc.creatorSouto Chinchilla, Antonio
dc.creatorSouza Alves, Joao Pedro
dc.creatorStewart, Fiona
dc.creatorStewart, Kathrine M.
dc.creatorStone, Anita
dc.creatorSun, Binghua
dc.creatorTecot, Stacey
dc.creatorValenta, Kim
dc.creatorVogel, Erin R.
dc.creatorWich, Serge
dc.creatorZeng, Yan
dc.date.accessioned2021-05-18T17:47:18Z
dc.date.available2021-05-18T17:47:18Z
dc.date.issued2021
dc.identifier.citationhttps://onlinelibrary.wiley.com/doi/10.1002/ajpa.24257
dc.identifier.issn1096-8644
dc.identifier.urihttps://hdl.handle.net/10669/83470
dc.description.abstractObjectives: Although fermented food use is ubiquitous in humans, the ecological and evolutionary factors contributing to its emergence are unclear. Here we investigated the ecological contexts surrounding the consumption of fruits in the late stages of fermentation by wild primates to provide insight into its adaptive function. We hypothesized that climate, socioecological traits, and habitat patch size would influence the occurrence of this behavior due to effects on the environmental prevalence of late-stage fermented foods, the ability of primates to detect them, and potential nutritional benefits. Materials and methods: We compiled data from field studies lasting at least 9 months to describe the contexts in which primates were observed consuming fruits in the late stages of fermentation. Using generalized linear mixed-effects models, we assessed the effects of 18 predictor variables on the occurrence of fermented food use in primates. Results: Late-stage fermented foods were consumed by a wide taxonomic breadth of primates. However, they generally made up 0.01%–3% of the annual diet and were limited to a subset of fruit species, many of which are reported to have mechanical and chemical defenses against herbivores when not fermented. Additionally, latestage fermented food consumption was best predicted by climate and habitat patch size. It was more likely to occur in larger habitat patches with lower annual mean rainfall and higher annual mean maximum temperatures. Discussion: We posit that primates capitalize on the natural fermentation of some fruits as part of a nutritional strategy to maximize periods of fruit exploitation and/or access a wider range of plant species. We speculate that these factors contributed to the evolutionary emergence of the human propensity for fermented foods.es_ES
dc.description.sponsorshipCanadian Institute for Advanced Research/[]/CIFAR/Canadáes_ES
dc.language.isoenges_ES
dc.sourceAmerican Journal of Physical Anthropology, pp. 1-18es_ES
dc.subjectClimatees_ES
dc.subjectFeeding ecologyes_ES
dc.subjectFermentationes_ES
dc.subjectHerbivore defensees_ES
dc.subjectHuman evolutiones_ES
dc.titleFermented food consumption in wild nonhuman primates and its ecological driverses_ES
dc.typeartículo original
dc.identifier.doi10.1002/ajpa.24257
dc.description.procedenceUCR::Vicerrectoría de Docencia::Ciencias Básicas::Facultad de Ciencias::Escuela de Biologíaes_ES


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