Loon-like waterfowl from dinosaur-era Antarctica is oldest 'modern' bird
Skull of ancient bird Vegavis is 69 million years old
Key traits define Vegavis as anatomically modern bird
Antarctica had a temperate climate during Cretaceous Period
Feb 5 (Reuters) - Near the end of the age of dinosaurs, a bird resembling today's loons and grebes dove for fish and other prey in the perilous waters off Antarctica. Thanks to a nearly complete fossil skull, scientists now have identified this waterfowl as the oldest-known member of the lineage spanning all birds alive today.
The new fossil unearthed on Vega Island near the Antarctic Peninsula of the ancient bird named Vegavis iaai dates to about 69 million years ago, approximately three million years before the asteroid strike at the end of the Cretaceous Period that wiped out the dinosaurs, aside from their avian descendants.
Fossils of Vegavis were first described two decades ago. But without sufficient cranial remains its place on the bird family tree had remained ambiguous. The researchers now were able to diagnose Vegavis as nesting among the anatomically modern birds based on two cranial characteristics - the bones of its upper beak and the shape of its brain.
"Both of those features are observable in the new Vegavis specimen," said evolutionary biologist Chris Torres of the University of the Pacific in California, lead author of the research published in the journal Nature, opens new tab.
Vegavis was an early waterfowl, a group that also includes ducks and geese. Vegavis appears to have been ecologically specialized to pursue fish and other prey underwater in a shallow marine ecosystem. Antarctica at the time was not the desolate land of snow and ice that it is today, but rather a forested landscape with a temperate climate.
Birds evolved during the Jurassic Period from small feathered dinosaurs. The oldest-known bird, Archaeopteryx, dates to about 150 million years ago. With a mouthful of teeth and long bony tails, the earliest birds were a far cry from modern ones. Vegavis is one of only two modern birds known from the age of dinosaurs. The other one, Asteriornis maastrichtensis, lived about 67 million years ago in what is now Belgium.
Vegavis was the size of a mallard but did not have a bill like a duck. It instead had a spear-shaped beak like a loon.
Its skeletal structure indicates that it dove for its dinner.
"Vegavis almost certainly preyed on fish and small invertebrates that lived in the shallow marine environment near the Antarctic Peninsula, like the diet of certain birds alive today like loons, grebes and even penguins. Exactly how deep it could go and the length of time it could spend underwater is not clear," said evolutionary biologist and study senior author Patrick O'Connor of Ohio University and the Denver Museum of Nature & Science.
"We know that Vegavis would have shared the marine ecosystem with other birds and an array of different fishes. But unlike today, it would have also shared the water with classic Cretaceous creatures," O'Connor added, including marine reptiles such as long-necked plesiosaurs and strong-jawed mosasaurs as well as large nautilus-like ammonites.
As preserved, the skull measures about 3 inches (7.6 cm) long, but would have been a bit longer in life because it is incomplete.
"Previous studies noted its body was shaped very similarly to - and thus functioned very similarly to - modern loons and especially grebes. The legs were shifted towards the back of the body, an adaptation to swimming and especially foot-propelled diving, like loons and grebes," Torres said.
"The new fossil expands that similarity to the skull," Torres added, showing that Vegavis had a beak suited to fish hunting along with musculature adapted for pursuit diving, like loons and grebes.
Functionally, its skull is similar to that of loons and grebes - birds that snap their jaws closed against the resistive forces of water in pursuit of fish, Torres said.
Noting that waterfowl are a specialized avian form, the researchers suspect that the first anatomically modern birds actually appeared millions of years before Vegavis.
"We predict that there should be even older examples," O'Connor said. "Whether in Antarctica or elsewhere remains to be seen."
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Reuters
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The simple food swaps that can double your weight loss
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Swap breakfast cereal with milk for overnight oats with frozen or fresh fruit Most breakfast cereals are ultra-processed, even those labelled 'wholegrain'. While often fortified with vitamins and minerals, they are typically sweetened and low in fibre – leaving you hungry again by mid-morning. 'Switching from a sugary, ready-made cereal to homemade oats with milk and fruit reduces calorie and sugar intake while boosting fibre, protein, antioxidants, vitamins and calcium,' says Dr Adrian Brown, the study's co-author and a senior research fellow in nutrition and dietetics at UCL. ' Oats provide slow-release energy, helping control blood-glucose levels, which may keep you feeling fuller for longer. Overall, they're a better option.' A review in Current Nutrition Reports found eating oats can support weight management by reducing body fat and regulating appetite. Rob Hobson's quick-and-easy overnight oats recipe Mix 50g rolled oats with 100ml semi-skimmed milk and 100ml apple juice Add half a grated apple, 1 tbsp chia seeds, and a squeeze of lime juice. Leave overnight in the fridge Top with berries and a spoonful of natural yogurt Swap a meal-deal chicken sandwich for homemade chicken-salad flatbread Even healthy-sounding sandwich fillings, such as chicken, can be processed or loaded with saturated fat and calories, especially with added mayonnaise. ' Pre-packaged sandwiches, often made with ultra-processed bread, have a soft texture that may encourage faster eating and less awareness of fullness,' says Hobson. A study in Cell Metabolism found people on a UPF diet ate twice as fast and consumed 50 per cent more calories per minute – an extra 500 calories per day. 'A homemade flatbread with grilled chicken, salad and a yogurt-based dressing contains lean protein and fibre in a more structured meal, encouraging you to eat more slowly and feel more satisfied,' says Hobson. Rob Hobson's quick chicken flatbread recipe Fill a wholemeal flatbread with 80-100g grilled chicken breast, mixed salad leaves, sliced cucumber and tomato Add a spoonful of plain yogurt, lemon juice and fresh herbs, such as coriander or parsley Swap a spaghetti bolognese ready meal for a homemade equivalent 'A ready-made spaghetti bolognese will contain processed meat that may be higher in fat and saturated fat,' says Dr Brown. 'It will be more energy-dense, providing more calories per bite.' The soft texture doesn't require much chewing, so you will eat faster and potentially override your body's satiety signals, consuming more before you realise you are full. 'Switch to a homemade version, made with lean, 5 per cent mince, and you'll likely eat fewer calories and less saturated fat for the same portion size,' says Dr Brown. 'Improve the protein and fibre content by adding lentils, vegetables, herbs and spices, and serving with wholewheat pasta. This will help you feel fuller.' Swap low-fat fruit yogurt for low-fat natural yogurt with fruit Low-fat fruit yogurts are often highly processed, with added sugars or sweeteners, flavours and thickeners. 'The label may show moderate calories, but the texture and sweetness can make them less filling and more rewarding to the brain, encouraging you to eat more,' says Hobson. 'A natural yogurt with whole fruit or a little honey is less processed, has more texture, and provides protein and natural fats that keep you fuller for longer. You can also control the sugar content.' If you're trying to lose weight, Dr Brown advises checking labels. 'Some natural yogurts are higher in fat – look for a reduced-fat option,' he says. Swap processed nut snacks for whole nuts 'Processed nut snacks [such as a fruit-and-nut bar], especially flavoured ones, are often UPFs even if they include nutritious ingredients,' says Hobson. 'Their engineered textures and sweet-salty profiles can drive reward-driven eating.' That's why it's so hard to stop at one handful. Whole nuts with dried fruit provide more fibre, slowing down eating speed and energy release. 'This reduces calorie intake and help control appetite,' says Hobson. A Harvard study found people who ate whole nuts were less likely to gain weight gain. If processed fruit and nut bars are your go-to, Dr Brown recommends the following: 'Swap for a small, 25g handful of unsalted nuts, such as almonds or walnuts, plus a piece of fruit,' he says. 'You'll get less salt, more vitamins, minerals, antioxidants and fibre – and the fruit counts towards your five a day.' What we can learn from the UPF v MPF trial In the trial, 55 overweight adults were given either: a UPF diet of convenience foods, such as cottage pie ready meals, fortified cereals and pre-packaged sandwiches an MPF diet of homemade meals, such as cottage pie, overnight oats with berries, and chicken salad with flatbread Both diets met the UK's Eatwell Guide, which outlines the main food groups and their recommended proportions for a healthy, balanced diet. Meals were delivered for eight weeks, with no calorie counting or portion control. After a four-week break, participants switched diets, for another eight weeks. Both groups lost weight, but people eating MPF meals lost twice as much (2 per cent of body weight, versus 1 per cent on the UPF diet). 'Continued over a year, the MPF diet could mean a 9 to 13 per cent weight loss, compared with 4 to 5 per cent on the UPF diet,' says Dr Dicken. 'That's significant.' The MPF diet also led to greater fat loss, especially visceral fat, which raises the risk of metabolic disease. Neither diet caused muscle loss – likely because the diets were nutritionally balanced. 'The main message is that nutritional guidelines work – both groups lost weight,' says Dr Dicken. 'However, processing still makes a difference. Choosing foods that are less processed may help you lose more weight.' UPFs are engineered to be moreish. 'They can often be energy-dense, with more calories per bite, and softer in texture,' says Dr Dicken. 'This makes them easier to eat quickly, so you consume more before your brain realises you're full.' By contrast, MPFs are bulkier, higher in fibre and take longer to eat, so they are more filling. In the trial, MPF participants consumed about 290 fewer calories a day, compared with 120 fewer on the UPF diet. They also found it twice as easy to resist cravings. Healthy weight loss tips from the experts Dr Sam Dickens says: Follow the Eatwell Guide: more fruit, vegetables, wholegrains, pulses, nuts, lean proteins. Fewer than 0.1 per cent of Britons follow all the guidelines. Prioritise high-fibre foods. Check calorie density and be cautious with calorie-dense foods that have a soft texture, because they're easier to overeat. Using front-of-pack labelling as a guide, aim for foods with around 120-130 kcal per 100g. Dr Adrian Brown says: Speak to a GP or practice nurse. You may be eligible for structured support, such as the NHS Digital weight management programme or a local referral scheme. Avoid focusing solely on weight loss. Concentrate on improving your general health and small-scale victories, such as better sleep, improved energy, or being able to play with your grandchildren. Having other goals keeps you motivated and supports long-term success. If it feels overwhelming, reach out for support. Weight regulation is complex. No one should feel they're expected to do it alone.
