Edible insects: A novel nutritious, functional, and safe food alternative

Abstract

Abstract In a world where 1 billion people suffer from hunger, lands and seas are overexploited and production systems are unsustainable, and there is an urgent need to find alternative foods. In this context, insects represent a good source of macro‐ and micronutrients and even bioactive compounds that could contribute to reducing nutritional deficiency and preventing some human diseases. However, some aspects related to their consumption, including health risks, need to be clarified. This communication aims to summarize the nutritional/phytochemical profile of common edible insects and the main safety concerns, highlighting the possible strategies to promote entomophagy in a more conscious way.

Keywords

• allergens
• biological and toxicological risks
• entomophagy
• fats
• flavonoids
• proteins