The director of the Iberoamerican University Foundation (FUNIBER) in its branch in Italy, Dr. Maurizio Battino, together with other professionals, synthesized the nutritional/phytochemical profile of edible insects and the main safety concerns to raise awareness of consumption.
According to the Food and Agriculture Organization of the United Nations (FAO), it has been estimated that by 2050 the world population will increase to 9 billion. To feed that number of people, it is essential to double current food production. However, there is little fertile land, and expanding the area devoted to agriculture is not a sustainable alternative.
Furthermore, in several regions, food production has faced serious difficulties due to overexploitation of the oceans, climate change, and water scarcity. As a result, nearly one billion people suffer from chronic hunger around the world. In this context, food habits should be reconsidered, seeking solutions to minimize food waste and encourage the development of other food sources.
The consumption of insects is a food practice that dates back to prehistoric times and could be an alternative. However, little is known about the benefits or negative aspects of their consumption.
For this reason, Dr. Battino has conducted research that synthesized and updated knowledge on the nutritional and phytochemical composition of the main edible insect species. Also, the biological, toxicological, and allergenic hazards associated with its consumption, emphasizing the main benefits and disadvantages of this food source.
Research results
In recent years, interest in edible insects as a food source has increased in various parts of the world. However, acceptance of insect consumption remains difficult due to various cultural aspects and safety concerns. Most of the population considers insects to be disgusting and associates them with poor countries and primitive practices.
Another obstacle is the limited knowledge about the health risks of insect consumption. However, this research determined that cultured edible insects are sources of energy, macronutrients such as proteins, amino acids, fats; micronutrients such as minerals and vitamins B1, B2, B6, B12, C, D, K, and E.
If you want to know more about this fascinating study, click here. The Iberoamerican University Foundation (FUNIBER), in its sustained commitment to higher education and continuing education, offers various educational programs such as the Master in Nutrition and Food Biotechnology.