Entomophagy: Nutritional, ecological, safety and legislation aspects

Bamidele Raheem, Antonio Raposo, Oluwatoyin Oluwole, Maaike Nieuwland, Ariana Saraiva

Research output: Contribution to journalReview ArticleScientificpeer-review

Abstract

Globally, there is a need to seek alternative sources of protein in addition to meat. This has led to considerable interest in edible insects. Such insects form part of cultures and diets in many Asian and African countries, and
are an excellent source of essential nutrients, minerals, vitamins and proteins. Furthermore, they have been reported to be sustainable. The ecological importance of insects is related to their short life cycles when reared
and farmed. This makes them ideal in mitigating greenhouse gas emissions, cutting land uses and polluted water, and reducing environmental contamination. However, the use of edible insects as food in Europe is minimal. To ensure safety of insects when eaten as food, considerations should be made on: microbiological contamination; toxicological hazards, e.g. chemical hazards and antinutrients; allergenicity issues that are related to different exposures, including injection, ingestion, inhalation and skin contact. In this review, we summarize the nutritional and sustainable values of edible insects, look at safety and legislative measures and we finally discuss future issues.
Original languageEnglish
Article number108672
Number of pages19
JournalFood Research International
Volume126
DOIs
Publication statusPublished - 12 Dec 2019
MoEC publication typeA2 Review article in a scientific journal

Field of science

  • Environmental sciences

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