İNSAN GIDASI OLARAK BÖCEK PROTEİNLERİ TÜKETİMİ VE GETİRDİĞİ SORUNLAR

Abstract

Alınan tedbirlere rağmen hızla artan dünya nüfusu, endüstri ve insan kaynaklı çevre kirliliği ve küresel ısınma, tarım arazileri ve temiz su kaynaklarını azaltmakta ve yeterli gıda dolayısıyla da protein üretimini zorlaştırmaktadır. Proteinler, beslenme için gerekli ve büyük bölümü bitkisel veya hayvansal kaynaklardan karşılanan, vücutta hayati öneme sahip besin ögeleridir. Dünya nüfusunun 2050 yılına kadar 9 milyara ve mevcut gıda ihtiyacının da iki katına çıkması beklenmektedir. Paralelinde 2050 yılında proteinlerin ana kaynaklarından olan et tüketiminin de ortalama 49 kg/kişi olması beklenmekte ve mevcut üretimle kıyaslandığında bunun %40 oranında bir artışa karşılık geldiği hesaplanmaktadır. Elverişsiz hale gelen tarım arazileri ve kirletilen temiz su kaynakları; büyükbaş, küçükbaş ve kümes hayvanlarının beslenmesini, dolayısı ile de yeterli miktarda hayvansal gıda üretimini gün geçtikçe zorlaştırmaktadır. Ayrıca, büyükbaş hayvanların neden olduğu karbondioksit ve metan gazı salınımının küresel ısınmayı tetiklediği gerçeği, akademik ve endüstri çevrelerini alternatif protein kaynakları bulmaya yönlendirmiştir. Yapay et, mikrobiyal ve böcek proteinleri, et ve et ürünlerinden karşılanan proteinlere alternatif olabilme potansiyeli ile gıda sektörünün ilgi alanına girmiştir. Örneğin, böcek tüketimi, entomofaji, bazı Asya, Afrika ve Güney Amerika ülkelerinde 2000 kadar farklı böcekle gerçekleştirilen geleneksel bir beslenme yöntemidir. Tüketilen böceklerin çoğunu da kın kanatlılar, kelebek ve tırtıllar, cırcır böceği, çekirge, arı, karınca vb. haşerat oluşturmaktadır. FAO tarafından besin kıtlığına çare olarak gösterilen çiftlikte böcek üretimi ve tüketiminin en büyük dezavantajı, iğrenme veya tiksinti kaynaklı nedenlerle bunların kabul edilebilirliklerinin düşük olmasıdır. Ayrıca, böcek proteinlerinin tüketimi ile ortaya çıkan başta alerji olmak üzere biyolojik ve kimyasal kaynaklı pek çok sağlık sorunu da bulunmaktadır. Bazı istisnaları olmakla birlikte genel olarak insanlar sağlık, dini ve etik kaygılarla böcek tüketimine karşı mesafeli durmaktadırlar. Bu makalede, böcek tüketiminin tarihsel gelişimi ve mevcut durumu ile böceklerin çiftlikte üretimi, işlenmesi, elde edilen proteinlerin insan sağlığı ve beslenmesine etkileri yanında sürecin, teknik ve sosyokültürel boyutlarına işaret edilmiştir.

Keywords

• böcek proteini
• entomofaji
• aminoasitler
• alerjenler
• helal

CONSUMPTION AND CONCERNS FOR INSECT PROTEINS AS HUMAN FOOD

Abstract

Despite the measures taken for the rapidly growing world population, industry and human-induced environmental pollution and global warming reduce agricultural lands and clean water resources that make it difficult to produce sufficient food and protein. Proteins are vital nutrients for the body, which are essential for nutrition and other metabolic activities, that are mostly obtained from plant or animal sources. It is expected that the world population will reach 9 billion by 2050 and the current food needs will be doubled. In parallel, the consumption of meat, which is one of the main sources of animal proteins, is expected to reach an average of 49 kg/person in 2050, and it is calculated that this corresponds to an increase of 40% when compared to the current production. Unsuitable agricultural lands and polluted clean water resources makes it difficult to raise cattle, sheep and poultry, and thereby to produce sufficient amount animal-based food. In addition, the fact that carbon dioxide and methane emissions caused by cattle trigger global warming has led academic and industrial circles to find alternative protein sources. Artificial meat, microbial and insect proteins have gained interest in the food industry with a potential of being an alternative to the proteins obtained from meat and meat products. For example, insect consumption, entomophagy, is a traditional feeding practice in some Asian, African and South American countries with as many as 2000 different insects. Most of the insects used for this purpose are beetles, butterflies and caterpillars, crickets, grasshoppers, bees, ants, etc. The biggest disadvantage of on-farm insect production and consumption, which has been proposed by the FAO as a remedy for food shortages, is that their acceptance is difficult due to the yuk factor/disgust for normal consumers. In addition, there are many biological and chemical health problems related with insect consumption, especially allergies, which occur with the consumption of their proteins. Although there have been some exceptions, people generally stay away from insect consumption due to health, religious and ethical concerns. In this article, the historical development and current situation of insect consumption, farm production and processing of their proteins, and the effects of these proteins on human health and nutrition, as well as the technical and socio-cultural dimensions of the process are discussed.

Keywords

• insect-based proteins
• entomophagy
• amino acids
• allergens
• halal

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