EC Nutrition

Insect ingestion by humans is a long-standing and widespread phenomenon that varies widely depending on local preferences for edible insects. Entomophagy, or eating insects as food, makes sense because it is nutrient-dense, long-lasting, and environmentally friendly. Furthermore, a growing population that will surpass current food production by 2050 and a progressive reduction in the regions used for food production worldwide have encouraged many countries to investigate insects as a food source.

Insects have nutritional content compared to traditional meats and, in certain circumstances, are even healthier than beef or chicken. These insects are high in proteins, lipids, minerals, and vitamins, which are necessary for human development. The nutritional value of insects, on the other hand, varies significantly from one bug to the next. The majority of insects are digested by human gut enzymes and aid in maintaining the gut microbiome.

Antihypertensive, antimicrobial, immunostimulatory, and antioxidant activities have been discovered in various bioactive chemicals found in insects. Although insect farming is beneficial, consideration of microbial pollutants, the negative consequences of eating insects on people, and different safety regulations are paramount. However, given its growing popularity, entomophagy may one day become an accepted component of diverse civilizations around the world.

Keywords: Bugs as Food; Dietary Deficiency of Protein; Ecologically Compatible Foods; Food Shortage; Nutrient-Dense Food Source

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