Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 6 Issue 2

Future and Sustainability: Insects in Human Food

Renaly Kaline Gomes dos Santos1, Rogério Silva de Almeida1, Danilo Salustiano dos Santos1, Fidelis Franco Felizardo da Silva1, José Narciso Francisco da Silva Filho1, Juliana Gonçalvez Gomes1, Geiza Michelle Angelo Pacheco1, Natália Costa da Silva2, Samarone Xavier da Silva3, Anderson Ferreira Vilela4*, Arianne Dantas Viana4, Edilma Pinto Coutinho5

1Student, Agroindustry Federal University of Paraíba - UFPB, Brazil
2Master's Student in Food Science at the State University of Campinas - UNICAMP, Brazil
3Master's Student in Food Technology at the State University of Campinas - UNICAMP, Brazil
4Professor of the Agroindustry Course Federal University of Paraíba - UFPB, Brazil
5Professor at the Department of Rural Technology at the Federal Rural University of Pernambuco - UFRPE, Brazil>

*Corresponding Author: Anderson Ferreira Vilela, Professor of the Agroindustry Course Federal University of Paraíba -UFPB, Brazil. E-mail:

Received: November 22, 2021; Published: January 25, 2022


Studies indicate that in the coming years the number of inhabitants on earth reaches at least 9.8 billion, thus an increase in the demand for food due to population growth. Because of this perspective, researchers are looking for new food alternatives. The present work aimed to deal with the bibliographic survey about the knowledge of entomofagia, nutritional and environmental advantages and difficulties of its insertion in the global culture. Entomophagy or anthropoentomophagy is defined as the consumption of insects or products containing them in its formulation, this practice is currently both well accepted and rejected, depending on the region of the planet and it has been growing due to the dissemination of knowledge that edible insects are rich in nutrients such as proteins, fats, vitamins and minerals, in addition to having sustainable production with low environmental impact. Through this study it can be observed that insects have characteristics of great relevance for the food area, since it contains a high nutritional value present in satisfactory amounts. Another positive point observed, is its low production cost when compared to other animals and its high rate of conversion feed which make them allies of the environment. However, the consumption of these insects faces some obstacles that need to be better studied, such as the resistance of the consumption of the population for cultural issues and also the scarcity of current legislation.

Keywords: Food Alternative; Entomophagy; Neophobia; Food Security


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Citation: Renaly Kaline Gomes dos Santos., et al. “Future and Sustainability: Insects in Human Food". Acta Scientific Nutritional Health 6.2 (2022): 54-60.


Copyright: © 2022 Renaly Kaline Gomes dos Santos., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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