Edible Insects as An Alternative Food Source and Their Potential Positive Effects on Human Health

Abstract

The difficulty of safe/quality transportation, the rapidly increasing population and the production of protein products obtained from animals have led us to think that they can be used as an "alternative protein" source. It is reported in the literature that insects are a good source of macro (especially protein, fat and chitin) and many bioactive nutrients. The digestibility rate of edible diseases by human physiology is high, along with the physiology of the progress of the insect species. In the literature, protein content and bioavailability are compared with other plant/animal protein sources, where a good “alternative” food source can be found. In addition to its anti-carcinogenic, anti-bacterial, anti-microbial, anti-inflammatory and immuno-modulatory activities; Many clinical treatments are claimed in different areas of blood glucose levels and blood lipid profile. Authorities and current studies expressing their opinions in this field point out that edible parts of the edible parts may become a part of the more widespread human nutrition in the future as an "alternative" food source to meet the daily needs of the human body. However, comprehensive, safe and hygienic standards should be developed and implemented in order to ensure the consumption of edible insects, which have the potential of alternative food sources for the nutrition of the human population in the future.

Keywords

• edible insects
• entomophagy
• nutritional value
• protein content

Alternatif Bir Besin Kaynağı Olarak Yenilebilir Böcekler ve İnsan Sağlığı Üzerindeki Potansiyel Olumlu Etkileri

Öz

Güvenli/kaliteli besine ulaşımın zorlaşması, hızla artan nüfus ve nüfus artışı ile ilişkili olarak hayvansal kaynaklı protein gereksiniminin artması ile “alternatif bir protein” kaynağı olarak böceklerin kullanılabileceğini düşündürmüştür. Böceklerin iyi bir makro (özellikle protein, yağ ve kitin) ve birçok biyoaktif besin bileşeni kaynağı olduğu literatürde bildirilmektedir. Yenilebilir böceklerin insan fizyolojisi tarafından sindirilebilirlik oranı böceğin türü ile ilişkili olmakla birlikte, yüksektir. Literatürde protein içeriği ve biyoyararlılığı diğer bitkisel/hayvansal kaynaklı protein kaynakları ile karşılaştırıldığında iyi “alternatif” bir besin kaynağı olabilecekleri düşünülmektedir. Anti-kanserojenik, anti-bakteriyel, anti-mikrobiyal, anti-inflamatuvar, immüno-modülatör etkinliklerinin yanı sıra; kan glukoz düzeyleri ve kan lipit profilinin iyileştirilmesinde kullanılabilecekleri birçok klinik çalışmada iddia edilmektedir. Bu alanında görüş bildiren otoriteler ve güncel çalışmalar, yenilebilir böceklerin insan vücudunun günlük gereksinimlerini karşılamak için “alternatif” bir besin kaynağı olarak gelecekte daha yaygın olmakla birlikte insan beslenmesinin bir parçası olabileceğine dikkat çekmektedir. Ancak gelecekte insan nüfusunun beslenmesi için alternatif besin kaynağı potansiyeli olan yenilebilir böceklerin tüketiminin sağlanması için kapsamlı, güvenli ve hijyenik standartlar geliştirilmeli ve uygulanmalıdır.

Anahtar Kelimeler

• yenilebilir böcekler
• entomofaji
• besin değeri
• protein içeriği

References

1. Abram, A., Ionescu A. M., & Cadar E. (2019). Comparison of extraction methods of chitin and chitosan from different sources. European Journal of Natural Sciences and Medicine, 2(2), 23-36.
2. Aguilar-Toala, J. E., Cruz-Monterrosa R. G., & Liceaga A. M. (2022). Beyond human nutrition of edible insects: health benefits and safety aspects. Insects, 13(11), 1007. https://doi.org/10.3390/insects13111007
3. Aksoy, A. B., & El S. N. (2021). The protein source of the future: edible insects. Turkish Journal of Agri - Food Science and Technology, 9(5), 887-896. https://doi.org/10.24925/turjaf.v9i5.887-896.4166
4. Anagonou C. M., Loko L. E. Y., Dassou A. G., Toffa J., Djegbe I., Saliou M, & Dansi A. (2023). Entomophagy practices, use patterns and factors influencing perception and consumption frequenct of edicle insects in the Republic of Benin. Journal of Ethnobiology and Ethnomedicine, 19, 54. https://doi.org/10.1186/s13002-023-00626-z
5. Borrelli, L., Coretti, L., Dipineto, L., Bovera, F., Menna, F., Chiariotti, L., & Fioretti, A. (2017). Insect-based diet, a promising nutritional source, modulates gut microbiota composition and SCFAs production in laying hens. Scientific reports, 7(1), 16269. https://doi.org/10.1038/s41598-017-16560-6
6. Castro R. J. S., Ohara A. Aguilar J. G. S., & Domingues M. A. F. (2018). Nutritional, functional and biological properties of insects proteins: processes for obtaining, cunsumption and future challenges. Trends in Food Science and Technology, 76, 82-89. https://doi.org/10.1016/j.tifs.2018.04.006
7. Conway, A., Jaiswal, S., & Jaiswal, A. K. (2024). The potential of edible insects as a safe, palatable, and sustainable food source in the European Union. Foods, 13(3), 387. https://doi.org/10.3390/foods13030387 EFSA Scientific Committee (2015). Risk profile related to production and consumption of insects as food and feed. EFSA Journal, 13(10), 4257.
8. Erdoğan, B., Peksever D., Görür A., Sümer O., & El S. N. (2021). Nutritional properties and consumer acceptance of edible insects as a sustainable protein source. Journal of Food Technology, 46(5), 1105-1116.

9. FAO (Food and Agriculture Organization of the United Nations). (2017). The future of food and agriculture trends and challenge.
10. Ganseman, E., Leven T., Frans G., Coorevits L., Pörtner N., Martens E., & Proost, P. (2022). Alpha-amylase as the culprit in an occupational mealworm allergy case. Frontiers in Allergy, 3, 992195. https://doi.org/10.3389/falgy.2022.992195
11. Gkinali A. A., Matsakidou A., Michailidis A., & Paraskevopoulou A. (2024). How do greeks feel about eating insects? a study of consumer perceptions and preferences. Foods, 13, 3199. https://doi.org/10.3390/foods13193199
12. Hassan, S. A., Altemimi A. B., Hashmi A. A., Shahzadi S., Mujahid W., Ali A., & Aadil, R. M. (2024). Edible crickets, as a possible way to curb protein-energy malnutrition: Nutritional status, food applications, and safety concerns. Food Chemistry: X, 101533. https://doi.org/10.1016/j.fochx.2024.101533
13. Huis A. (2016). Conference on ‘The Future of Animal Products in the Human Diet: Health and Environmental Concerns’ Edible Insects are the Future?. Proceedings of the Nutrition Society, 75, 294-305.
14. Imathiu, S. (2020). Benefits and Food safety concerns associated with consumption of edible insects. NFS Journal, 18, 1-11.
15. Inje, O. F., Olufunmilayo A. H., Audu J. A., Ndaman S. A., & Chidi E. E. (2018). Protein quality of four indigenous edible insect species in Nigeria. Food Science and Human Wellness, 7, 175-183. https://doi.org/10.1016/j.fshw.2018.05.003
16. Kaldırım, Ş. N., & Keser A. (2023). Edible insects as a food source. Manisa Celal Bayar University Institute of Health Sciences Journal, 10(1), 54-59.
17. Karaman, R., & Bozok D. (2023). Gastronomy trends from past to present: measuring the perceptions of potential domestic tourists towards the edible insects trend. Journal of Faculty of Economics and Administrative Sciences of Sinop University, 3, 2.
18. Kipkoech, C. (2023). Beyond protein – edible insects as a source of dietary fiber. Polysaccharides, 4, 116-128. https://doi.org/10.3390/polysaccharides4020009
19. Köhler, R., Kariuki L., Cambert C., & Biesalski H. K. (2019). Protein, amino acid and mineral composition of some edible insects from Thailand. Journal of Asia-Pacific Entomology, 22, 372-378. https://doi.org/10.1016/j.aspen.2019.02.002
20. Kudret, M., & Demir G. (2023). Evaluation of edible insects in terms of sustainable nutrition and health. Osmaniye Korkut Ata University Institute of Science Journal, 6(1), 1030-1051.
21. Kuntadi Adalina, Y., & Maharani K. E. (2018). Nutritional compositions of six edible insects in java. Indonesian Journal of Forestry Research, 5(1), 57-68.
22. Lange, K. W., & Nakamura Y. (2021). Edible insects as future food: chances and challenges. Journal of Future Foods, 1(1), 38-46. https://doi.org/10.1016/j.jfutfo.2021.10.001
23. Liceaga, A. M., Aguilar-Toalá, J. E., Vallejo-Cordoba, B., González-Córdova, A. F., & Hernández-Mendoza, A. (2022). Insects as an alternative protein source. Annual Review of Food Science and Technology, 13(1), 19-34. https://doi.org/10.1146/annurev-food-052720-112443
24. Lisboa, H. M., Nascimento, A., Arruda, A., Sarinho, A., Lima, J., Batista, L., & Andrade, R. (2024). Unlocking the potential of insect-based proteins: sustainable solutions for global food security and nutrition. Foods, 13(12), 1846. https://doi.org/10.3390/foods13121846
25. Lucas, A. J., de Oliveira, L. M., Da Rocha, M., & Prentice, C. (2020). Edible insects: An alternative of nutritional, functional and bioactive compounds. Food chemistry, 311, 126022. https://doi.org/10.1016/j.foodchem.2019.126022
26. Meyer-Rochow, V. B., Gahukar R. T., Ghosh S., & Jung C. (2021). Chemical compositions nutrient quality and acceptability of edible insects are affected by species, developmental stage, gender, diet and processing method. Foods, 10, 1036. https://doi.org/10.3390/foods10051036
27. Muslu, M. (2020). An alternative source for health promotion and sustainable nutrition: edible insects. Journal of Food Technology, 45(5), 1009-1018.
28. Nowakowski, A. C., Miller, A. C., Miller, M. E., Xiao, H., & Wu, X. (2022). Potential health benefits of edible insects. Critical Reviews in Food Science and Nutrition, 62(13), 3499-3508. https://doi.org/10.1080/10408398.2020.1867053
29. Oonincx, D. G. A. B., Laurent, S., Veenenbos, M. E., & van Loon, J. J. A. (2020). Dietary enrichment of edible insects with omega 3 fatty acids. Insect Science, 27, 500–509. https://doi.org/10.1111/1744-7917.12669
30. Orkusz, A. (2021). Edible insects versus meat – nutritional comparison: knowledge of their composition is the key to good health. Nutrients, 13, 1207. https://doi.org/10.3390/nu13041207
31. Pan, J., Xu, H., Cheng, Y., Mintah, B. K., Dabbour, M., Yang, F., & Ma, H. (2022). Recent insight on edible insect protein: Extraction, functional properties, allergenicity, bioactivity, and applications. Foods, 11(19), 2931. https://doi.org/10.3390/foods11192931
32. Paul, A., Frederich, M., Megido, R. C., Alabi, T., Malik, P., Uyttenbroeck, R., & Danthine, S. (2017). Insect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae. Journal of Asia-Pacific Entomology, 20(2), 337-340. http://dx.doi.org/10.1016/j.aspen.2017.02.001
33. Platta, A., Mikulec A., Radzyminska M., Kowalski S., & Skotnicka M. (2024). Willingness to consume and purchase food with edible insects among generation Z in Poland. Foods, 13, 2202. https://doi.org/10.3390/foods13142202
34. Raheem, D., Raposo, A., Oluwole, O. B., Nieuwland, M., Saraiva, A., & Carrascosa, C. (2019). Entomophagy: Nutritional, ecological, safety and legislation aspects. Food Research International, 126, 108672. https://doi.org/10.1016/j.foodres.2019.108672
35. Rehman, K. U., Hollah, C., Wiesotzki, K., Heinz, V., Aganovic, K., Rehman, R. U., & Cai, M. (2023). Insect-derived chitin and chitosan: A still unexploited resource for the edible insect sector. Sustainability, 15(6), 4864. https://doi.org/10.3390/su15064864
36. Rehman, N., & Ogrinc, N. (2024). Consumer perceptions and acceptance of edible insects in Slovenia. Foods, 13(16), 2629. https://doi.org/10.3390/foods13162629
37. Roos, N., & Van Huis, A. (2017). Consuming insects: are there health benefits?. Journal of Insects As Food and Feed, 3(4), 225-230. http://dx.doi.org/10.3920/JIFF2017.x007
38. Tekiner, I. H., Darama G., Ozatila B., & Yetim H. (2022). Edible insects in terms of nutrition and food technology. Academic Platform Journal of Halal Lifestyle, 4(1), 18-29.
39. Vanutelli, M. E., Adorni R., Leone P. A., Luperini A., D’addario M., & Steca P. (2024). Who would taste it? exploring decision-making styles and intention to eat insect-based food among italian university students. Nutrients, 16, 3458. https://doi.org/10.3390/nu16203458
40. Wangorsch, A., Jamin, A., Spiric, J., Vieths, S., Scheurer, S., Mahler, V., & Hofmann, S. C. (2024). Allergic reaction to a commercially available insect snack caused by house cricket (Acheta domesticus) tropomyosin. Molecular Nutrition & Food Research, 68(5), 2300420. https://doi.org/10.1002/mnfr.202300420
41. Zhou, Y., Wang D., Zhou S., Duan H., Guo J., & Yan W. (2022). Nutritional composition, health benefits and application value of edible insects: a review. Foods, 11, 3961. https://doi.org/10.3390/foods11243961