Entomophagy: Nutritional, ecological, safety and legislation aspects

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

Tutkimustuotokset: Kirjoitus lehdessä tai erikoisnumeron toimittaminenKatsausartikkeliTieteellinenvertaisarvioitu

Abstrakti

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.
Alkuperäiskielienglanti
Artikkeli108672
Sivumäärä19
JulkaisuFood Research International
Vuosikerta126
DOI - pysyväislinkit
TilaJulkaistu - 12 joulukuuta 2019
OKM-julkaisutyyppiA2 Vertaisarvioitu katsausartikkeli

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