Entomophagy: Nutritional Value, Benefits, Regulation and Food Safety

Abstract

The consumption of insects as food is an ancient practice that remains widespread in many regions of Asia, Africa, Latin America, and Oceania. However, this tradition has largely disappeared in Western countries, where it is often met with aversion. Nutritionally, insects can contain up to 60-70% protein (dry weight), along with beneficial fats, minerals, and vitamins, making them comparable to commonly consumed protein sources. Additionally, they contain bioactive compounds that offer health benefits and can contribute to reducing social inequalities in food access. As a sustainable protein source, insects have the potential to meet the demands of a projected global population of 9.7 billion by 2050. From a regulatory perspective, legislation on edible insects is still emerging in many parts of the world, with significant regional differences in the approval process, safety requirements, and permitted species. However, ensuring their safety-particularly in terms of production, preservation, storage, and potential health risks-is crucial. By addressing these concerns, it may be possible to shift the prevailing negative perception in Western societies and enhance consumer acceptance. Thus, we performed a literature review encompassing several issues regarding entomophagy, like insects' nutritional composition, legislation, benefits, and food safety, and also addressing future perspectives.

Keywords: food hazards; food safety; health benefits; nutritional composition; regulatory framework.

Figure 1

Comparison of food energy and the basic nutrient content of edible insects and traditional food sources, expressed per 100 g of edible portion [21,23]. A—adult insect; L—larval form.

Figure 2

Comparison of the essential (a) and non-essential (b) amino acid compositions of edible insects and traditional food sources. Ile—isoleucine, Leu—leucine, Lys—lysine, Mth—methionine, Phe—phenylalanine, Tyr—tyrosine, Thre—threonine, Tryp—tryptophane, Val—valine, Arg—arginine, His—histidine, Ala—alanine, Aa—aspartic acid, Ga—glutamic acid, Gly—glycine, Pro—proline, Ser—serine, A—adult insect, L—larval form.

Figure 3

Comparison of the fatty acid compositions of edible insects and traditional food sources. SFA—saturated fatty acids, MUFA—monounsaturated fatty acids, PUFA—polyunsaturated fatty acids, C 18:2—linoleic acid, C 18:3—α-linolenic acid, A—adult insect, L—larval form.

Figure 4

Comparison of the vitamin content of edible insects and traditional food sources. B1—thiamine, B2—riboflavin, B12—cobalamin, A—vitamin A, E—vitamin E, C—vitamin C, A—adult insect, L—larval form.

Figure 5

Comparison of the mineral content of edible insects and traditional food sources. Ca—calcium, Cu—copper, K—potassium, Fe—iron, P—phosphorus, Mn—manganese, Mg—magnesium, Na—sodium, Zn—zinc, A—adult insect, L—larval form.