Insects in the human diet: processing and quality

Proteins are essential macronutrients for humans, and can come from animals, plants or microbes. In the Western diet, the main source of protein is meat (chicken and turkey 20.3%, beef and veal 15.5%, other meats and processed products 17%, fish 9.3%), followed by dairy products (16%) and eggs (6.7%). Vegetable proteins make a smaller contribution (7%) to total dietary protein intake, even though ANSES recommendations tend towards a balanced intake between animal and vegetable sources. Excessive consumption of processed and ultra-processed animal proteins has been associated with an increased risk of various health problems (cardiovascular disease, cancer, type 2 diabetes, obesity, etc.). To reduce these potential risks, the International Agency for Research on Cancer (IARC) suggests consuming no more than 500 g of meat (counted cooked) per week, with the French average currently well below this threshold (around 350 g).

The search for sustainable and nutritious protein sources has become a priority to meet current environmental and nutritional challenges, as well as the growing protein needs of the world's population. The alternative protein sector offers novel solutions such as :

• plant analogues, based on plants and plant extracts (such as protein isolates, which attempt to mimic meat-based foods in terms of appearance, texture and taste);

• proteins from fermentation ;

• in vitro meat (also called cultured or laboratory meat) [F 6 520] ;

• or edible insects.

Although long regarded as pests, insects are now widely used worldwide for animal feed [F 9 500] and human consumption. Because of their low water and land requirements, as well as their nutritional qualities, they are considered a sustainable source of protein. However, they remain a minority source of protein in Europe.

This article looks at insects as a promising food source for humans. After a presentation of the history and context of entomophagy, it outlines the potential interests (nutritional and environmental) of insects, the possible risks associated with their consumption,...