Castro-Alija María José, Zolfaghari Ghazal, Fernandez Carla Gutierrez, Álvarez Carlos, Ramón-Carreira Luis Carlos, Jiménez José María, Albertos Irene
Multidisciplinary Assessment and Intervention in Health Care and Sustainable Lifestyles, Recognized Research Group, University of Valladolid, 47003 Valladolid, Spain.
Department of Nursing, Faculty of Nursing, University of Valladolid, 47003 Valladolid, Spain.
Foods. 2024 Aug 22;13(16):2641. doi: 10.3390/foods13162641.
Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. This study in Spain, specifically in Castilla y León, investigated insect consumption acceptance across age groups, particularly among older individuals, shedding light on factors influencing adoption. The findings inform strategies to address global protein deficiencies and advocate sustainable food practices, with implications for broader European research amidst challenges like water scarcity. A survey-based research approach collected data on attitudes, preferences, and motivations regarding insect consumption. Statistical analyses were conducted to identify demographic trends and significant associations. : Elderly participants expressed reluctance towards insect consumption but showed openness in survival scenarios. Younger individuals exhibited greater willingness to try insects, influenced by factors such as education and previous experiences. Understanding demographic variations in attitudes towards entomophagy is vital for fostering its acceptance. This study demonstrated that older individuals exhibit greater resistance to incorporating insects into their diets compared with younger individuals. Recommended strategies include incorporating insects discreetly into familiar foods and highlighting their nutritional advantages. Collaboration between researchers and stakeholders is essential for harnessing the potential of insects as a sustainable protein source.
由于昆虫的营养价值和生态友好性，它们最近作为可持续蛋白质来源受到了广泛关注。与传统家畜不同，昆虫所需资源极少，产生的温室气体排放也更少。此外，昆虫提供高质量蛋白质、必需氨基酸以及各种维生素和矿物质。西班牙的这项研究，特别是在卡斯蒂利亚 - 莱昂地区，调查了各年龄组对食用昆虫的接受程度，尤其是老年人，揭示了影响昆虫食用接受度的因素。这些发现为应对全球蛋白质短缺问题以及倡导可持续饮食做法提供了策略依据，在水资源短缺等挑战背景下，对更广泛的欧洲研究也具有启示意义。一种基于调查的研究方法收集了有关食用昆虫的态度、偏好和动机的数据。进行了统计分析以确定人口统计学趋势和显著关联。老年参与者对食用昆虫表示不情愿，但在生存场景中表现出开放态度。年轻人受教育程度和以往经历等因素影响，表现出更愿意尝试食用昆虫的意愿。了解不同人群对食用昆虫态度的差异对于促进昆虫食用的接受度至关重要。这项研究表明，与年轻人相比，老年人在将昆虫纳入饮食方面表现出更大的抵触情绪。推荐的策略包括将昆虫巧妙地融入熟悉的食物中，并突出其营养优势。研究人员与利益相关者之间的合作对于挖掘昆虫作为可持续蛋白质来源的潜力至关重要。
