Entomophagy as an alternative source of protein and a new food strategy

With the projected growth of the world population, an increase in food production on a sustainable commercial scale, the search for alternative sources of protein and a shift to new eating strategies are needed. The article provides an overview of the existing relevant scientific information based on the analysis of publications in international (PubMed, MedLine, Google Scholar) and domestic (RSCI) electronic databases. The review considers the phenomenon of entomophagy as a potential solution to the problem of food shortage in the world, its biomedical, ecological, sociocultural, evolutionary and economic features. The species of the most commonly used edible insects and the countries in which insect biomass products have become traditional in the diet of the population are described. The nutritional value and consumer attitude to such products are highlighted. Insect biomass products are characterized by a high content of proteins, fats, minerals, vitamins and are superior in calories to traditional sources of animal and vegetable protein. In this regard, entomophagy has a preventive potential in the preparation of a diet and treatment for metabolic disorders, osteoporosis and other nosologies. The article notes gender differences in relation to adherence to entomophagy in Russia. Despite the revealed values of entomophagy, the issue of food safety for humans remains unresolved. Among the main concerns are the development of possible allergic reactions, the content of pathogenic microorganisms and harmful substances in the composition of food from insect biomass. The review presents the prospects for increasing the share of consumption of insect products and the economic benefits that the globalization of entomophagy will entail.