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Nutritional Qualities and Enhancement of Edible Insects
- Arnold van Huis1, Birgit Rumpold2, Cassandra Maya3, and Nanna Roos3
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View Affiliations Hide AffiliationsAffiliations: 1Laboratory of Entomology, Wageningen University & Research, 6708 PB Wageningen, The Netherlands; email: [email protected] 2Department of Education for Sustainable Nutrition and Food Science, Technische Universität Berlin, 10587 Berlin, Germany; email: [email protected] 3Department of Nutrition, Exercise and Sports, University of Copenhagen, 1958 Frederiksberg C, Denmark; email: [email protected][email protected]
- Vol. 41:551-576 (Volume publication date October 2021) https://doi.org/10.1146/annurev-nutr-041520-010856
- First published as a Review in Advance on June 29, 2021
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Copyright © 2021 by Annual Reviews. All rights reserved
Abstract
Over the last decade, the urgency to find alternative and sustainable protein sources has prompted an exponential increase in the interest in insects as a human food source. Edible insects contribute suitable amounts of energy and protein, fatty acids, and micronutrients to the human diet. Nutritional values of insects can be manipulated to meet specific needs. Edible insects in food-insecure countries can contribute to improving diets and preventing undernutrition. Bioactive compounds in insects may reduce health risks. Food safety risks are low and mainly relate to those of allergenicity. Strategies to overcome barriers to the consumption of insect products include emphasizing their sustainability, increasing their tastiness, and developing the ability to disguise insects in familiar products. A new sector of insects as food and feed is emerging. Major challenges include legislation, lowering prices by automation and cheap substrates, developing insect products that appeal to consumers, and exploring the health benefits.
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