Neanderthal Diet: The Role of Fermented Meat and Maggots in Survival

Recent research led by Melanie Beasley, Assistant Professor of Anthropology at Purdue University, has uncovered new insights into the dietary habits of Neanderthals, suggesting they may have consumed not only fermented meat but also maggots as a nutrient-rich supplement. This study, published on July 25, 2025, emphasizes the omnivorous nature of early hominins and challenges previous perceptions of their dietary restrictions.

The findings are significant as they highlight the complexities of Neanderthal diets, which were previously thought to consist predominantly of meat, akin to apex predators like lions and hyenas. According to Dr. Beasley, chemical analyses of Neanderthal remains indicated high levels of nitrogen-15 isotopes, suggesting a meat-heavy diet. However, this understanding has evolved, revealing that Neanderthals were more omnivorous, incorporating a variety of plant foods into their diets.

The research utilized isotope analysis to examine the dietary patterns of Neanderthals and other early human species during the late Pleistocene epoch, spanning from 11,700 to 129,000 years ago. The isotopes, particularly nitrogen-15, provide insights into their consumption habits. As noted by Dr. Beasley, “High δ¹⁵N values typically signify a position at the top of the food chain, but our findings suggest that maggots may have contributed significantly to these values.”

Maggots, specifically those from the black soldier fly, are noted for their high fat content and nutrient density. They can thrive on decomposing animal remains, making them a readily available food source for Neanderthals. The study repurposed data originally collected for forensic anthropology, demonstrating that maggots feeding on decomposing tissues exhibited significantly elevated nitrogen-15 levels, ranging from 5.4 permil to 43.2 permil, compared to the 0.9 permil to 11.2 permil found in Pleistocene herbivores.

The implications of this research extend beyond mere dietary preferences. They suggest that Neanderthal cultural practices may have included the intentional consumption of decomposing or putrefied meat, a dietary habit mirrored in some Indigenous Arctic communities today. These communities often consider maggot-infested foods as delicacies rather than sources of disgust. Dr. John Speth, a collaborator in this study, previously proposed that such practices could explain the high nitrogen-15 values observed in Neanderthal remains.

While this research provides valuable insights into Neanderthal diets, it also opens up further questions. For instance, how many maggots would need to be consumed to account for the elevated nitrogen-15 levels? Future experimental studies are necessary to explore the changes in nitrogen values of foods processed and stored according to traditional practices. As Dr. Beasley concludes, “Understanding the dietary practices of our ancient relatives requires a multifaceted approach, integrating both archaeological findings and modern nutritional science.”

This study not only reshapes the narrative surrounding Neanderthal diets but also emphasizes the adaptability and resourcefulness of ancient hominins in their quest for survival during challenging climatic conditions.