Title: The Comparative Anatomy of Eating | |
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Date Posted:01/26/2009 9:51 PMCopy HTML The Comparative Anatomy of
Eating Humans are most often described as
"omnivores". This classification is based on the "observation" that humans
generally eat a wide variety of plant and animal foods. However, culture, custom
and training are confounding variables when looking at human dietary practices.
Thus, "observation" is not the best technique to use when trying to identify the
most "natural" diet for humans. While most humans are clearly "behavioral"
omnivores, the question still remains as to whether humans are anatomically
suited for a diet that includes animal as well as plant foods.
A better and more objective technique is to
look at human anatomy and physiology. Mammals are anatomically and
physiologically adapted to procure and consume particular kinds of diets. (It is
common practice when examining fossils of extinct mammals to examine anatomical
features to deduce the animal's probable diet.) Therefore, we can look at
mammalian carnivores, herbivores (plant-eaters) and omnivores to see which
anatomical and physiological features are associated with each kind of diet.
Then we can look at human anatomy and physiology to see in which group we
belong. Oral
Cavity
Carnivores have a wide
mouth opening in relation to their head size. This confers obvious advantages in
developing the forces used in seizing, killing and dismembering prey. Facial
musculature is reduced since these muscles would hinder a wide gape, and play no
part in the animal's preparation of food for swallowing. In all mammalian
carnivores, the jaw joint is a simple hinge joint lying in the same plane as the
teeth. This type of joint is extremely stable and acts as the pivot point for
the "lever arms" formed by the upper and lower jaws. The primary muscle used for
operating the jaw in carnivores is the temporalis
muscle. This muscle is so massive in carnivores that it accounts for most of the
bulk of the sides of the head (when you pet a dog, you are petting its temporalis muscles). The "angle" of the mandible (lower jaw)
in carnivores is small. This is because the muscles (masseter and pterygoids) that
attach there are of minor importance in these animals. The lower jaw of
carnivores cannot move forward, and has very limited side-to-side motion. When
the jaw of a carnivore closes, the blade-shaped cheek molars slide past each
other to give a slicing motion that is very effective for shearing meat off
bone. The teeth of a carnivore are discretely
spaced so as not to trap stringy debris. The incisors are short, pointed and
prong-like and are used for grasping and shredding. The canines are greatly
elongated and dagger-like for stabbing, tearing and killing prey. The molars
(carnassials) are flattened and triangular with jagged edges such that they
function like serrated-edged blades. Because of the hinge-type joint, when a
carnivore closes its jaw, the cheek teeth come together in a back-to-front
fashion giving a smooth cutting motion like the blades on a pair of shears.
The saliva of carnivorous animals does not
contain digestive enzymes. When eating, a mammalian carnivore gorges itself
rapidly and does not chew its food. Since proteolytic
(protein-digesting) enzymes cannot be liberated in the mouth due to the danger
of autodigestion (damaging the oral cavity),
carnivores do not need to mix their food with saliva; they simply bite off huge
chunks of meat and swallow them whole. According to evolutionary theory, the
anatomical features consistent with an herbivorous diet represent a more
recently derived condition than that of the carnivore. Herbivorous mammals have
well-developed facial musculature, fleshy lips, a relatively small opening into
the oral cavity and a thickened, muscular tongue. The lips aid in the movement
of food into the mouth and, along with the facial (cheek) musculature and
tongue, assist in the chewing of food. In herbivores, the jaw joint has moved to
position above the plane of the teeth. Although this type of joint is less
stable than the hinge-type joint of the carnivore, it is much more mobile and
allows the complex jaw motions needed when chewing plant foods. Additionally,
this type of jaw joint allows the upper and lower cheek teeth to come together
along the length of the jaw more or less at once when the mouth is closed in
order to form grinding platforms. (This type of joint is so important to a
plant-eating animal, that it is believed to have evolved at least 15 different
times in various plant-eating mammalian species.) The angle of the mandible has
expanded to provide a broad area of attachment for the well-developed masseter and pterygoid muscles
(these are the major muscles of chewing in plant-eating animals). The temporalis muscle is small and of minor importance. The
masseter and pterygoid
muscles hold the mandible in a sling-like arrangement and swing the jaw from
side-to-side. Accordingly, the lower jaw of plant-eating mammals has a
pronounced sideways motion when eating. This lateral movement is necessary for
the grinding motion of chewing. The dentition of herbivores is quite varied
depending on the kind of vegetation a particular species is adapted to eat.
Although these animals differ in the types and numbers of teeth they posses, the
various kinds of teeth when present, share common structural features. The
incisors are broad, flattened and spade-like. Canines may be small as in horses,
prominent as in hippos, pigs and some primates (these are thought to be used for
defense) or absent altogether. The molars, in general, are squared and flattened
on top to provide a grinding surface. The molars cannot vertically slide past
one another in a shearing/slicing motion, but they do horizontally slide across
one another to crush and grind. The surface features of the molars vary
depending on the type of plant material the animal eats. The teeth of
herbivorous animals are closely grouped so that the incisors form an efficient
cropping/biting mechanism, and the upper and lower molars form extended
platforms for crushing and grinding. The "walled-in" oral cavity has a lot of
potential space that is realized during eating. These animals carefully and methodically
chew their food, pushing the food back and forth into the grinding teeth with
the tongue and cheek muscles. This thorough process is necessary to mechanically
disrupt plant cell walls in order to release the digestible intracellular
contents and ensure thorough mixing of this material with their saliva. This is
important because the saliva of plant-eating mammals often contains
carbohydrate-digesting enzymes which begin breaking down food molecules while
the food is still in the mouth. Stomach and Small
Intestine
Striking differences
between carnivores and herbivores are seen in these organs. Carnivores have a
capacious simple (single-chambered) stomach. The stomach volume of a carnivore
represents 60-70% of the total capacity of the digestive system. Because meat is
relatively easily digested, their small intestines (where absorption of food
molecules takes place) are short -- about three to five or six times the body
length. Since these animals average a kill only about once a week, a large
stomach volume is advantageous because it allows the animals to quickly gorge
themselves when eating, taking in as much meat as possible at one time which can
then be digested later while resting. Additionally, the ability of the carnivore
stomach to secrete hydrochloric acid is exceptional. Carnivores are able to keep
their gastric pH down around 1-2 even with food present. This is necessary to
facilitate protein breakdown and to kill the abundant dangerous bacteria often
found in decaying flesh foods. Because of the relative difficulty with
which various kinds of plant foods are broken down (due to large amounts of
indigestible fibers), herbivores have significantly longer and in some cases,
far more elaborate guts than carnivores. Herbivorous animals that consume plants
containing a high proportion of cellulose must "ferment" (digest by bacterial
enzyme action) their food to obtain the nutrient value. They are classified as
either "ruminants" (foregut fermenters) or hindgut
fermenters. The ruminants are the plant-eating animals
with the celebrated multiple-chambered stomachs. Herbivorous animals that eat a
diet of relatively soft vegetation do not need a multiple-chambered stomach.
They typically have a simple stomach, and a long small intestine. These animals
ferment the difficult-to-digest fibrous portions of their diets in their
hindguts (colons). Many of these herbivores increase the sophistication and
efficiency of their GI tracts by including carbohydrate-digesting enzymes in
their saliva. A multiple-stomach fermentation process in an animal which
consumed a diet of soft, pulpy vegetation would be energetically wasteful.
Nutrients and calories would be consumed by the fermenting bacteria and protozoa
before reaching the small intestine for absorption. The small intestine of
plant-eating animals tends to be very long (greater than 10 times body length)
to allow adequate time and space for absorption of the nutrients.
The large intestine (colon)
of carnivores is simple and very short, as its only purposes are to absorb salt
and water. It is approximately the same diameter as the small intestine and,
consequently, has a limited capacity to function as a reservoir. The colon is
short and non-pouched. The muscle is distributed throughout the wall, giving the
colon a smooth cylindrical appearance. Although a bacterial population is
present in the colon of carnivores, its activities are essentially putrefactive.
In herbivorous animals, the large intestine
tends to be a highly specialized organ involved in water and electrolyte
absorption, vitamin production and absorption, and/or fermentation of fibrous
plant materials. The colons of herbivores are usually wider than their small
intestine and are relatively long. In some plant-eating mammals, the colon has a
pouched appearance due to the arrangement of the muscle fibers in the intestinal
wall. Additionally, in some herbivores the cecum (the
first section of the colon) is quite large and serves as the primary or
accessory fermentation site. What About Omnivores?
One would expect an
omnivore to show anatomical features which equip it to eat both animal and plant
foods. According to evolutionary theory, carnivore gut structure is more
primitive than herbivorous adaptations. Thus, an omnivore might be expected to
be a carnivore which shows some gastrointestinal tract adaptations to an
herbivorous diet. This is exactly the situation we find in
the Bear, Raccoon and certain members of the Canine families. (This discussion
will be limited to bears because they are, in general, representative of the
anatomical omnivores.) Bears are classified as carnivores but are classic
anatomical omnivores. Although they eat some animal foods, bears are primarily
herbivorous with 70-80% of their diet comprised of plant foods. (The one
exception is the Polar bear which lives in the frozen, vegetation poor arctic
and feeds primarily on seal blubber.) Bears cannot digest fibrous vegetation
well, and therefore, are highly selective feeders. Their diet is dominated by
primarily succulent lent herbage, tubers and berries. Many scientists believe
the reason bears hibernate is because their chief food (succulent vegetation)
not available in the cold northern winters. (Interestingly, Polar bears
hibernate during the summer months when seals are unavailable.)
In general, bears exhibit anatomical
features consistent with a carnivorous diet. The jaw joint of bears is in the
same plane as the molar teeth. The temporalis muscle
is massive, and the angle of the mandible is small corresponding to the limited
role the pterygoid and masseter muscles play in operating the jaw. The small
intestine is short ( less than five times body length)
like that of the pure carnivores, and the colon is simple, smooth and short. The
most prominent adaptation to an herbivorous diet in bears (and other
"anatomical" omnivores) is the modification of their dentition. Bears retain the
peg-like incisors, large canines and shearing premolars of a carnivore; but the
molars have become squared with rounded cusps for crushing and grinding. Bears
have not, however, adopted the flattened, blunt nails seen in most herbivores
and retain the elongated, pointed claws of a carnivore. An animal which captures, kills and eats prey must have the physical
equipment which makes predation practical and efficient. Since bears include
significant amounts of meat in their diet, they must retain the anatomical
features that permit them to capture and kill prey animals. Hence, bears have a
jaw structure, musculature and dentition which enable them to develop and apply
the forces necessary to kill and dismember prey even though the majority of
their diet is comprised of plant foods. Although an herbivore-style jaw joint
(above the plane of the teeth) is a far more efficient joint for crushing and
grinding vegetation and would potentially allow bears to exploit a wider range
of plant foods in their diet, it is a much weaker joint than the hinge-style
carnivore joint. The herbivore-style jaw joint is relatively easily dislocated
and would not hold up well under the stresses of subduing struggling prey and/or
crushing bones (nor would it allow the wide gape carnivores need). In the wild,
an animal with a dislocated jaw would either soon starve to death or be eaten by
something else and would, therefore, be selected against. A given species cannot
adopt the weaker but more mobile and efficient herbivore-style joint until it
has committed to an essentially plant-food diet test it risk jaw dislocation,
death and ultimately, extinction. What About Me?
The human gastrointestinal
tract features the anatomical modifications consistent with an herbivorous diet.
Humans have muscular lips and a small opening into the oral cavity. Many of the
so-called "muscles of expression" are actually the muscles used in chewing. The
muscular and agile tongue essential for eating, has adapted to use in speech and
other things. The mandibular joint is flattened by a
cartilaginous plate and is located well above the plane of the teeth. The temporalis muscle is reduced. The characteristic "square
jaw" of adult males reflects the expanded angular process of the mandible and
the enlarged masseter/pterygoid muscle group. The
human mandible can move forward to engage the incisors, and side-to-side to
crush and grind. Human teeth are also similar to those found
in other herbivores with the exception of the canines (the canines of some of
the apes are elongated and are thought to be used for display and/or defense).
Our teeth are rather large and usually abut against one another. The incisors
are flat and spade-like, useful for peeling, snipping and biting relatively soft
materials. The canines are neither serrated nor conical, but are flattened,
blunt and small and function Like incisors. The
premolars and molars are squarish, flattened and
nodular, and used for crushing, grinding and pulping noncoarse foods. Human saliva contains the
carbohydrate-digesting enzyme, salivary amylase. This enzyme is responsible for
the majority of starch digestion. The esophagus is narrow and suited to small,
soft balls of thoroughly chewed food. Eating quickly, attempting to swallow a
large amount of food or swallowing fibrous and/or poorly chewed food (meat is
the most frequent culprit) often results in choking in humans.
Man's stomach is single-chambered, but only
moderately acidic. (Clinically, a person presenting with a gastric pH less than
4-5 when there is food in the stomach is cause for concern.) The stomach volume
represents about 21-27% of the total volume of the human GI tract. The stomach
serves as a mixing and storage chamber, mixing and liquefying ingested
foodstuffs and regulating their entry into the small intestine. The human small
intestine is long, averaging from 10 to 11 times the body length. (Our small
intestine averages 22 to 30 feet in length. Human body size is measured from the
top of the head to end of the spine and averages between two to three feet in
length in normal-sized individuals.) The human colon demonstrates the pouched
structure peculiar to herbivores. The distensible large intestine is larger in
cross-section than the small intestine, and is relatively long. Man's colon is
responsible for water and electrolyte absorption and vitamin production and
absorption. There is also extensive bacterial fermentation of fibrous plant
materials, with the production and absorption of significant amounts of food
energy (volatile short-chain fatty acids) depending upon the fiber content of
the diet. The extent to which the fermentation and absorption of metabolites
takes place in the human colon has only recently begun to be investigated.
In conclusion, we see that human beings
have the gastrointestinal tract structure of a "committed" herbivore. Humankind
does not show the mixed structural features one expects and finds in anatomical
omnivores such as bears and raccoons. Thus, from comparing the gastrointestinal
tract of humans to that of carnivores, herbivores and omnivores we must conclude
that humankind's GI tract is designed for a purely plant-food diet.
Summary
Facial Muscles
CARNIVORE: Reduced to allow wide mouth
gape Jaw Type CARNIVORE: Angle not expanded Jaw Joint Location CARNIVORE: On same plane as molar
teeth Jaw Motion CARNIVORE: Shearing; minimal side-to-side
motion Major Jaw Muscles CARNIVORE: Temporalis Mouth Opening vs. Head Size
CARNIVORE: Large Teeth: Incisors CARNIVORE: Short and pointed Teeth: Canines CARNIVORE: Long, sharp and
curved Teeth: Molars CARNIVORE: Sharp, jagged and blade
shaped Chewing CARNIVORE: None; swallows food
whole Saliva CARNIVORE: No digestive
enzymes Stomach Type CARNIVORE: Simple Stomach Acidity CARNIVORE: Less than or equal to pH 1 with
food in stomach Stomach Capacity CARNIVORE: 60% to 70% of total volume of
digestive tract Length of Small Intestine
CARNIVORE: 3 to 6 times body
length CARNIVORE: Simple, short and
smooth Liver CARNIVORE: Can detoxify vitamin
A Kidney CARNIVORE: Extremely concentrated
urine Nails CARNIVORE: Sharp claws |