Insects on the Plate: Nutritional Benefits, Health Impacts, and Market Dynamics.

Abstract

Introduction: Edible insects are gaining popularity as a sustainable source of proteins, minerals, vitamins, and bioactive compounds. Insects are nutritious, antibacterial, anti-inflammatory, and antioxidant. Modern processing methods, including roasting, drying, fermentation, and hydrolysis, improve the taste, safety, and digestibility of foods derived from insects. This comprehensive review integrates nutritional, bioactive, and technical aspects to explain edible insects as a future food.

Objective: This study examines edible insects as a healthy, sustainable alternative to plant-based diets. It examines their nutritional profile, health advantages, and widespread diet acceptability potential and limitations.

Methods: This review paper covered the nutritional composition of edible insects, including minerals, fibre, fats, and amino acids. It also evaluated the health benefits of edible insects and chronic disease prevention. Finally, it explored consumer safety and acceptance of edible insects.

Results: Insects provide proteins, amino acids, vitamin B12, iron, zinc, and calcium. They promote health and reduce cardiovascular disease and cancer risk. Edible insects benefit musclebuilders and older adults since they are excellent sources of protein and amino acids. Their safety, nutritional efficacy, and defined regulatory frameworks were also reported to improve consumer trust and industry development.

Discussion: Edible insects provide high-quality, sustainable protein. This review highlights their high levels of protein, essential amino acids, and bioactive peptides for metabolic health and disease management. Polyphenols, chitin, and antimicrobial peptides are antioxidants, antihypertensives, and immunomodulators. Enzymatic hydrolysis and microencapsulation enhance nutritional bioavailability, safety, and flavor. Edible insects use less area and release fewer pollutants than animals, making them better for the environment. Legal, technological, and awareness initiatives can promote entomophagy worldwide.

Conclusion: Consuming insects provides nourishment and leads to good health. They better meet nutritional needs than animal and plant-based diets and supplement protein consumption. Large-scale deployment requires safety and nutritional studies, transparent regulations, and customer acceptance.