The Nutritional Value and Health Impacts of Edible Insects

Yıl 2025, Cilt: 4 Sayı: 1, 18 - 27, 11.07.2025

Bengisu Güllü , Aysun Yüksel

https://doi.org/10.61830/balkansbd.1639485

Öz

It is estimated that the world population will reach 9 billion by 2050, and this situation is one of the biggest challenges that may be encountered in the future. Along with population growth, the problems caused by climate change have led people to seek protein sources that are more efficient and sustainable than traditional protein sources. Entomophagy is a word of Greek origin and refers to the consumption of insects as food. Today, 3% of edible insects are collected from nature using traditional methods, while the remaining portion is produced industrially. Edible insects have the potential to be a healthy and sustainable alternative food source due to their nutritional content. They contain protein in amounts comparable to meat, as well as high levels of vitamin B12, iron, zinc, fiber, essential amino acids, omega-3 and omega-6 fatty acids, and antioxidant compounds, which provide significant health benefits. Various in vivo and in vitro studies have shown that edible insects are an effective protein source and possess antioxidant, antihypertensive, anti-inflammatory, and immunomodulatory properties. Additionally, their unique bioactive compounds have been found to play a role in the prevention of chronic diseases. However, despite their advantages, edible insects face challenges in terms of consumer acceptance, cultural preferences, microbiological safety, and biotechnological processing. To increase consumption and acceptance, further research is needed on sensory, cultural, and legal factors.

Anahtar Kelimeler

Insect protein , Edible insects , Sustainability , Nutritional value

Yenilebilir Böceklerin Besin Değeri ve Sağlığa Etkileri

Öz

Dünya nüfusunun 2050 yılına kadar 9 milyara ulaşacağı tahmin edilmektedir ve bu durum gelecekte karşılaşılabilecek en büyük zorluklardan biridir. Nüfus artışı ile birlikte iklim değişikliğinin yarattığı sorunlar insanları geleneksel protein kaynaklarına göre daha verimli ve sürdürülebilir olan alternatif protein kaynakları arayışına yönlendirmiştir. Entomofaji yunanca kökenli bir kelimedir ve böceklerin besin olarak tüketilmesi anlamına gelmektedir. Günümüzde besin olarak tüketilen böceklerin %3'ü geleneksel yöntemlerle doğadan toplanırken geri kalanı, endüstriyel üretimdir. Yenilebilir böcekler, besin içerikleri ile sağlıklı ve sürdürülebilir alternatifler olma potansiyeline sahiptir. Yenilebilir böcekler, ete benzer oranda protein bulundurması, yüksek B12 vitamini, demir, çinko, lif, esansiyel aminoasitler, omega-3, omega-6 yağ asitleri ve antioksidan içerikleriyle üstün sağlık yararlarına sahip olabilir. Yapılan in vitro ve in vivo çalışmalar, yenilebilir böceklerin değerli besin kaynağı olmasının yanı sıra antioksidan, antihipertansif, antiinflamatuar, antimikrobiyal ve immünomodülatör özelliklere sahip olduğunu göstermiştir. Ancak, kronik hastalıkların önlenmesi ve yönetiminde potansiyel uygulamalarını desteklemek için farklı biyoaktivitelerini ve sağlık yararlarını doğrulayabilen insan çalışmaları yetersizdir. Yenilebilir böcekler, ümit verici ve yeterince araştırılmamış makro, mikro ve biyoaktif besin kaynağıdır. Böcek bileşenlerini tanımlamak ve karakterize etmek, iyi tasarlanmış kontrollü klinik müdahale çalışmaları, yüksek verimlilik tekniklerinin araştırılması gibi birçok araştırmaya ihtiyaç vardır.

Anahtar Kelimeler

Böcek proteini , Yenilebilir böcekler , Sağlık , Sürdürülebilirlik , Besin değeri

Kaynakça

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