María José Castro-Alija, Ghazal Zolfaghari, Carla Gutierrez Fernandez, Carlos Álvarez, Luis Carlos Ramón-Carreira, José María Jiménez, Irene Albertos
{"title":"Elderly Resistance vs. Youthful Acceptance: A Study on Insect Consumption across Age Groups.","authors":"María José Castro-Alija, Ghazal Zolfaghari, Carla Gutierrez Fernandez, Carlos Álvarez, Luis Carlos Ramón-Carreira, José María Jiménez, Irene Albertos","doi":"10.3390/foods13162641","DOIUrl":null,"url":null,"abstract":"<p><p>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. <b>Methods:</b> 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. <b>Results</b>: 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. <b>Conclusion:</b> 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.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7000,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353862/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/foods13162641","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
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. Methods: 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. Results: 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. Conclusion: 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.
期刊介绍:
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds