Review Article
Volume 17 Issue 7 - 2022
Insects as a Viable and Sustainable Protein and Food Source for Human Consumption

Kevin D Pruitt1,2, Nicholas A Kerna3,4, John V Flores5,6, Sudeep Chawla7, Uzoamaka Nwokorie8, ND Victor Carsrud9, Nicodemus Chidi Okpo10, Chizoba Martin Ani11, Hilary M Holets5,6 and Joseph Anderson II12

1Kemet Medical Consultants, USA
2PBJ Medical Associates, LLC, USA
3MedPubLab@Independent Global Medical Research Consortium
4First InterHealth Group, Thailand
5Beverly Hills Wellness Surgical Institute, USA
6Orange Partners Surgicenter, USA
7Chawla Health & Research, USA
8University of Washington, USA
9Lakeline Wellness Center, USA
10Shaqra General Hospital, Saudi Arabia
11Ave Maria Hospital, Nigeria
12International Institute of Original Medicine, USA

*Corresponding Author: Nicholas A Kerna, (mailing address) POB47 Phatphong, Suriwongse Road, Bangkok, Thailand 10500. Contact: medpublab+drkerna@gmail.com.
Received: May 30, 2022; Published: June 30, 2022




Abstract

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 a comparable nutritional content compared to traditional meats and, in certain circumstances, are even healthier than beef or chicken. These insects are high in the necessary proteins, lipids, minerals, and vitamins necessary for human development. The nutritional value of insects, on the other hand, varies significantly from one bug to the next. A majority of insects are digestible 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, monitoring for possible negative consequences of insect ingestion, and new factors in specific 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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Citation: Pruitt KD, Kerna NA, Flores JV, Chawla S, Nwokorie U, Carsrud NDV, Okpo NC, Ani CM, Holets HM, Anderson II JA. “Insects as a Viable and Sustainable Protein and Food Source for Human Consumption”. EC Nutrition 17.7 (2022): 60-70.

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