Summary
This review synthesises evidence on the nutritional quality of edible insects as an alternative protein source and their potential to address food security and undernutrition, particularly in resource-limited settings. The authors document that insects provide adequate macronutrients and micronutrients, with nutritional profiles that can be enhanced through feeding strategies, whilst food safety risks are primarily limited to allergenicity concerns. The paper addresses emerging market and regulatory challenges alongside strategies for improving consumer adoption through product innovation and sustainability messaging.
Regional applicability
Findings are relevant to UK policy discussions on sustainable protein diversification and circular economy food systems, though consumer acceptance and regulatory frameworks remain significant barriers to mainstream adoption in Western markets. The evidence on nutritional adequacy and safety may inform UK food standards and public health guidance as insect-derived products enter retail channels.
Key measures
Protein content, energy density, fatty acid composition, micronutrient profiles, allergenicity risk, bioactive compounds, consumer acceptance barriers
Outcomes reported
The review assessed the nutritional contribution of edible insects to human diets, including energy, protein, fatty acids, and micronutrient content, and evaluated food safety risks and strategies to increase consumer acceptance. The paper also examined how insect nutritional values can be modified and their potential bioactive health benefits.
Topic tags
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