Ugly but tasty: A systematic review of possible human and animal health risks related to entomophagy

Testa, Marco; Stillo, Michela; Maffei, Giulia; Andriolo, Violetta; Gardois, Paolo; Zotti, Carla Maria

doi:10.1080/10408398.2016.1162766

Cited by 53 publications

(42 citation statements)

References 52 publications

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“…Insects are a source of protein (and amino acids), fats, vitamins (e.g., vitamin B12), beta-carotene, several minerals, fiber and other valuable substances [4][5][6][7][8]. Insect production requires less space [9] and leaves a significantly smaller ecological footprint than livestock farming, and is more ecologically sustainable [10,11]. Moreover, as insects are evolutionarily distant from humans, they are less likely to carry pathogens that could pose a risk to human health [7,12].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Labelling and Visual Properties on the Acceptance of Foods Containing Insects

et al. 2020

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Introducing insects as a source of nutrients (e.g., protein) plays a key role in many countries’ environmental policies. However, westerners generally reject insects as an ingredient of food products and meals. The aim of our study was to assess if explicitly labelling food as containing insects and/or implying it by manipulating the appearance of food influences the participants’ perception of food products or their behavioral reaction to such products. Participants were asked to try a range of foods, none of which contained ingredients derived from insects. However, the experimental conditions varied with regard to food labelling (insect content) and appearance (traces of insect-like ingredients). We observed the participants’ non-verbal behavioral reactions to the foods. Next, the respondents filled in a questionnaire evaluating the food’s properties. Additionally, we asked the participants to fill in a set of questionnaires measuring other variables (food neophobia, disgust, variety seeking, etc.) The results showed that products labelled as containing insects are consumed with reluctance and in lower quantities despite their appearance. In addition, people with lower general neophobia and a higher tendency to seek variety tried the insect-labelled samples sooner than people from the other groups. Recommendations for marketing strategies are provided.

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Section: Introductionmentioning

confidence: 99%

The Effect of Labelling and Visual Properties on the Acceptance of Foods Containing Insects

et al. 2020

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“…In this respect, the industrial farming of edible insects and the production of insect proteins has reached a sufficient degree of improvement to meet most of these environmental requirements [9,10,11]. Beyond their nutritional value, insect proteins produced from industrial farming meet the toxicological and microbiological safety requirements allowing them to be available as safe food products [12,13,14,15,16]. However, due to the phylogenetic relationship between insects and other arthropods, there is some allergological concern since an allergic reaction may occur in consumers suffering from a shrimp allergy [17,18,19,20,21,22,23].…”

Section: Introductionmentioning

confidence: 99%

Insights into the Allergenic Potential of the Edible Yellow Mealworm (Tenebrio molitor)

Barre

Pichereaux

Velazquez

et al. 2019

Foods

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The edible yellow mealworm (Tenebrio molitor), contains an extremely diverse panel of soluble proteins, including proteins with structural functions such as muscle proteins, as well as proteins involved in metabolic functions such as enzymes. Most of these proteins display a more or less pronounced allergenic character toward previously sensitized people, especially people allergic to shrimps and other shellfish. A mass spectrometry approach following the separation of a mealworm protein, extracted by sodiumdodecyl sulfate-polyacrylamide gel electrophoresis, allowed us to identify up to 106 distinct protein fractions including molecules with structural and functional functions, susceptible to developing an allergenic potential due to the possibility of immunoglobulin E-binding cross-reactions with their counterparts occurring in shellfish. In this respect, most of the sera from people allergic to shrimps reacted with the mealworm protein extract in Western blot experiments. Moreover, the potential mealworm allergens triggered the in vitro degranulation of rat leukemic basophils transfected with the human high-affinity IgE receptor (FcεRI), upon sensitization by the IgE-containing sera from people allergic to shrimps and other shellfish foods. Owing to the large repertoire of IgE-binding cross-reacting allergens the yellow mealworm shares with other phylogenetically-related groups of arthropods, it would seem prudent to inform the consumers, especially those allergic to shellfish, by appropriate labeling on edible mealworm packages about the potential risk of developing an allergic reaction.

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“…It is important to note that edible insects are not only an important source of protein but have ecological advantages over meat [30] and simultaneously aid in maintaining the diversity of habitats for other life forms by sustaining the local environment. The reported benefits of the human consumption of insects as an alternative to conventional food animals are numerous, including comparable levels of protein coupled with lower environmental impact due to lower emissions of greenhouse gases and lower land requirements during production [31,32]. Further, collection of edible insects (those considered as pests) for human consumption has a positive impact on the agricultural crops, being an alternative and efficient biological control method.…”

Section: Consumption Of Edible Insectsmentioning

confidence: 99%

Traditional Knowledge of the Utilization of Edible Insects in Nagaland, North-East India

Mozhui

Kakati

Kiewhuo

et al. 2020

Foods

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Located at the north-eastern part of India, Nagaland is a relatively unexplored area having had only few studies on the faunal diversity, especially concerning insects. Although the practice of entomophagy is widespread in the region, a detailed account regarding the utilization of edible insects is still lacking. The present study documents the existing knowledge of entomophagy in the region, emphasizing the currently most consumed insects in view of their marketing potential as possible future food items. Assessment was done with the help of semi-structured questionnaires, which mentioned a total of 106 insect species representing 32 families and 9 orders that were considered as health foods by the local ethnic groups. While most of the edible insects are consumed boiled, cooked, fried, roasted/toasted, some insects such as Cossus sp., larvae and pupae of ants, bees, wasps, and hornets as well as honey, bee comb, bee wax are consumed raw. Certain edible insects are either fully domesticated (e.g., Antheraea assamensis, Apis cerana indica, and Samia cynthia ricini) or semi-domesticated in their natural habitat (e.g., Vespa mandarinia, Vespa soror, Vespa tropica tropica, and Vespula orbata), and the potential of commercialization of these insects and some other species as a bio-resource in Nagaland exists.

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Ugly but tasty: A systematic review of possible human and animal health risks related to entomophagy

Cited by 53 publications

References 52 publications

The Effect of Labelling and Visual Properties on the Acceptance of Foods Containing Insects

The Effect of Labelling and Visual Properties on the Acceptance of Foods Containing Insects

Insights into the Allergenic Potential of the Edible Yellow Mealworm (Tenebrio molitor)

Traditional Knowledge of the Utilization of Edible Insects in Nagaland, North-East India

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