Edible insects as a source of food bioactives and their potential health effects

Abstract

Entomophagy (consumption of insects) is an issue of global nutritional and environmental interest. The nutritional value of insects appears to be high, since they are rich in protein and fat and provide a range of vitamins and minerals. Edible insects contain similar amounts of protein to conventional meat and higher levels of polyunsaturated fatty acids. Due to their high content of protein, micronutrients and fiber, insects could become a valuable alternative to food derived from other animals. The findings of various in vitro and in vivo animal studies suggest beneficial effects of entomophagy with respect to cardiovascular, gastrointestinal and non-communicable diseases as well as immune functions and carcinogenesis. Edible insects appear to be a promising and insufficiently explored source of macronutrients, micronutrients and food bioactives. In the course of time, some edible insects may meet the criteria of functional food ingredients. However, there is a significant lack of research investigating health outcomes in humans. The available evidence in humans, derived from randomized controlled trials, suggests a role of edible insects in the promotion of mineral status and the modulation of gut microbiota, with some prebiotic effects. High-quality clinical studies assessing efficacy, oral intake safety and allergy risk are needed.

Consumers’ Acceptability and Perception of Edible Insects as an Emerging Protein Source

“…The lack of custom or doubts about insect safety seem to have the greatest impact on the food choice and, after disgust, they are the main reasons for rejection. There are also concerns about the possible presence of pathogenic organisms and heavy metals, and about the potential allergic reactions to their consumption [ 8 , 37 , 59 , 60 ]. At every stage of edible insect processing (from farm to fork), control measures and hazard analysis and critical control points (HACCPs) are needed to reduce the risk of foodborne propagation [ 44 , 60 , 61 ].…”

“…In Europe, they appear to be better accepted in Austria, Belgium, Holland and France due to their wider introduction into the food industry as a novel food [ 36 ]. However, the edible insect industry is progressing rapidly in order to meet the demand for insects as a food ingredient [ 36 ] and is also gaining interest in Western countries [ 37 , 38 ], so more studies in different populations are needed to provide information on factors that may favour the acceptance of insects as food for human consumption.…”

Changes in the Chemical Composition of Edible Grasshoppers (Sphenarium purpurascens) Fed Exclusively with Soy Sprouts or Maize Leaves

“…The results of the ω6/ω3 ratio in this study were in the range of those in previous studies. According to other studies, the ω6/ω3 ratio went from 1.2 up to 27 in whole insects, and this can be modified through the diet [ 44 ]. A ω6/ω3 ratio of 22.8 for male wild R. differens and 4.1 with diet changes was reported [ 35 ].…”

Benefits and Risks of Consuming Edible Insects

“…In the recent decade, published scientific research on their nutritional content has increased, and the evidence suggests that edible insects are a rich source of nutrients and can be used to combat malnutrition, with some insect species contributing significantly to the Recommended Dietary Allowance (RDA) (Weru et al, 2021). They are found to be a high-protein, high-fat, high-vitamin, mineral, and high-fiber source of food and their nutritional profile varies greatly depending on the species metamorphic stage, diet, habitat, and environmental circumstances can all affect the nutritional value of insects, even within the same species (Lange, & Nakamura, 2021).…”