Edible Insects: A Nutritious and Sustainable Approach of combating malnutrition and improving Health through Alternative Proteins

Abstract

Edible insects are gaining recognition as a sustainable and healthy alternative to traditional animal proteins, with various implications for global food security. This review examines their nutritional composition, emphasizing their high protein content, important fatty acids, vitamins, and minerals. Edible insects are an excellent source of nutrients such omega-3 and omega-6 fatty acids, B vitamins, iron, and zinc, all of which are essential for good health. However, their use has both advantages and disadvantages; potential health benefits include increased nutrient intake and dietary variety, whereas allergens, antinutritional factors, and food safety must be considered. The adoption of insects in modern diets is heavily influenced by cultural and societal factors. Traditional practices in different societies suggest its feasibility as a food source, while Western reluctance originates from cultural preconceptions and sensory aversions. Educational campaigns, novel food products, and successful marketing are all examples of strategies for increasing acceptability. Edible insects have great potential as a sustainable food source, but their effective integration into diets will require overcoming health concerns and cultural hurdles, ultimately contributing to a more secure and diverse global food system.