van Huis Arnold, Rumpold Birgit, Maya Cassandra, Roos Nanna
Laboratory of Entomology, Wageningen University & Research, 6708 PB Wageningen, The Netherlands; email:
Department of Education for Sustainable Nutrition and Food Science, Technische Universität Berlin, 10587 Berlin, Germany; email:
Annu Rev Nutr. 2021 Oct 11;41:551-576. doi: 10.1146/annurev-nutr-041520-010856. Epub 2021 Jun 29.
Over the last decade, the urgency to find alternative and sustainable protein sources has prompted an exponential increase in the interest in insects as a human food source. Edible insects contribute suitable amounts of energy and protein, fatty acids, and micronutrients to the human diet. Nutritional values of insects can be manipulated to meet specific needs. Edible insects in food-insecure countries can contribute to improving diets and preventing undernutrition. Bioactive compounds in insects may reduce health risks. Food safety risks are low and mainly relate to those of allergenicity. Strategies to overcome barriers to the consumption of insect products include emphasizing their sustainability, increasing their tastiness, and developing the ability to disguise insects in familiar products. A new sector of insects as food and feed is emerging. Major challenges include legislation, lowering prices by automation and cheap substrates, developing insect products that appeal to consumers, and exploring the health benefits.
在过去十年中，寻找替代且可持续蛋白质来源的紧迫性促使人们对昆虫作为人类食物来源的兴趣呈指数级增长。可食用昆虫为人类饮食提供了适量的能量、蛋白质、脂肪酸和微量营养素。昆虫的营养价值可以进行调整以满足特定需求。粮食不安全国家的可食用昆虫有助于改善饮食并预防营养不良。昆虫中的生物活性化合物可能会降低健康风险。食品安全风险较低，主要与致敏性风险有关。克服昆虫产品消费障碍的策略包括强调其可持续性、提高其美味程度以及培养将昆虫融入常见产品的能力。一个将昆虫用作食物和饲料的新领域正在兴起。主要挑战包括立法、通过自动化和廉价底物降低价格、开发吸引消费者的昆虫产品以及探索其健康益处。
