Insects as a Sustainable Alternative Source of Animal Proteins in Human Nutrition: Pros and Cons
Keywords:
edible insects, environment, food safety, legislation, nutritive value, welfareAbstract
Considering that the world's population is constantly increasing, there is a growing need to find sustainable alternative sources of animal proteins. In order to expand knowledge in this area and determine the direction of future research, the aim of this review was to provide information based on the currently available scientific literature on the edible insects as a potential sustainable source of animal proteins, both in terms of consumer acceptance, chemical composition, nutritional value, food safety, current legislation, welfare conditions and impact on the environment and ecosystem.
Edible insects and their products are nutritionally valuable and healthy foods (high content of protein, essential fatty acids, fats and polyunsaturated fatty acids, vitamins and minerals) that have a number of beneficial properties for the human organism compared to conventional meat types. Insects do not differ from conventional meat types in terms of microbiological safety and spoilage. Potential consumer health hazards associated with the consumption of edible insects and their products include allergic reactions, pathogenic microorganisms (Staphylococcus aureus, Clostridium spp., Bacilus cereus, Vibrio spp. and Streptococcus spp.), viruses, parasites (Dicrocelium dendriticum, Entamoeba hystolitica, Giardia lamblia and Toxoplasma spp.), pesticide residues and toxic elements (cadmium, mercury, arsenic and lead). Compared to conventional rearing of farm animals, insect farming has a significantly lower impact on the environment (lower emission of greenhouse gases and ammonia, drastically smaller areas of land for rearing, smaller amounts of water, and easier, cheaper and simpler nutrition). However, there is no adequate legislation regarding insect welfare and safety and quality of edible insects and their products.
Based on the available scientific literature, it can be concluded that edible insects have a great potential as a sustainable source of animal proteins.
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