Insects and human nutrition

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Despite high diversity in species as well as metamorphological life-­stages, edible insects are essentially an animal-source food contributing high quality protein and fat when viewed in the context of human nutrition. The nutritional contribution of insects to diets in populations where insects are consumed as a part of traditional diets is largely unknown because of lack of data and information on insect supply and consumption. Protein and fat nutritional quality varies between insects and the lifestage of consumption (egg, larvae, pupae, adult) when they are consumed, and the feeding history of the insects. Many insects have high contents of minerals important for human nutrition, such as iron and zinc, though the bioavailability in humans needs to be documented for a complete evaluation of the nutritional contribution. Few data are available on vitamin contents in insect. Insects have a high potential to improve the nutritional quality of diets in populations at risk of malnutrition, either consumed whole as in traditional diets, or as ingredients in processed foods.
Original languageEnglish
Title of host publicationEdible Insects in Sustainable Food Systems
EditorsAfton Halloran, Roberto Flore, Paul Vantomme, Nanna Roos
Number of pages9
Place of PublicationCham
Publication date2018
ISBN (Print)978-3-319-74010-2
ISBN (Electronic)978-3-319-74011-9
Publication statusPublished - 2018

    Research areas

  • Faculty of Science - Edible insects, Nutrition composition, Nutritional quality, Protein quality, Fat quality, Vitamins, Minerals


ID: 198568691