scholarly journals What Is Required for Edible Insects to Become Medical Food? From a Health Professionals and Caregivers’ Perspective

Insects ◽  
2020 ◽  
Vol 11 (6) ◽  
pp. 388
Author(s):  
Harry Jeong ◽  
Kwangsoo Shin
Keyword(s):  
Health Professionals ◽  
Raw Materials ◽  
Edible Insects ◽  
Medical Food ◽  
Niche Market ◽  
Edible Insect ◽  
Survey Results ◽  
Medical Foods

The challenge in the edible insect industry is to reverse consumers’ aversion to insects, which is a barrier to their consumption. This requires innovation by users rather than producers. This study aimed to present how edible insects could be promoted as medical foods from the health professionals and caregivers’ perspective. By analyzing the characteristics of the medical foods market, this study found a niche market and plan to develop medical foods using edible insects as an alternative to meet the needs of consumers. The survey participants were caregivers, nurses, and doctors as providers of medical foods. Based on the survey results, this study proposed strategies to reduce consumers’ aversion to edible insects and increase their consumption. To promote insect medical foods, it is required to hold frequent insect-related events and use clean raw materials.

Edible insects and their acceptance in Western Societies

2020 ◽  
Author(s):  
Pijus Jauniskis ◽  
Eleni Michopoulou
Keyword(s):  
Intellectual Development ◽  
Cultural Knowledge ◽  
Edible Insects ◽  
Insect Development ◽  
Edible Insect ◽  
Tourism Product ◽  
Tourism Experience ◽  
Cultural Sphere ◽  
Self Discovery ◽  
Tourism And Hospitality

This paper examines current literature on edible insect consumption in western culture through an inductive lens, addressing environmental, nutritional, food security, anthropological and psychological aspects of the topic. Findings show that western aversion towards edible insects is deeply psychological and cultural, mostly ignoring the pleasure dimensions such as taste, texture and flavour. The nature of the problem appears to be predominantly social. Results suggest that a beneficial route of introducing edible insects into the western diet could be formed through a societal perspective. Tourism and hospitality can potentially play a big part in the edible insect development. For instance, food as a tourism product can attract visitors from different backgrounds whilst food consumption as a tourism experience subliminally promises an experience of novelty and potential newfound pleasure in food. Food as an integral part of various cultures and local heritages entails local dishes that can be considered ‘cultural artifacts’ and their consumption symbolises the consumption of ‘other’. Tourism experiences can expose an individual to lasting personal change, self-discovery and intellectual development. Hence, taking into consideration that acquiring new cultural knowledge increases openness to experience, it is possible that tourism could contribute to adopting the practice of insect consumption in the western cultural sphere.

Insect Allergens on the Dining Table

2020 ◽  
Vol 21 (2) ◽  
pp. 159-169 ◽  
Author(s):  
Kyoung Yong Jeong ◽  
Jung-Won Park
Keyword(s):  
Food Processing ◽  
Adverse Reactions ◽  
Arginine Kinase ◽  
House Dust Mites ◽  
Food Allergies ◽  
Edible Insects ◽  
Dust Mites ◽  
Edible Insect ◽  
Respiratory Allergies ◽  
Inhalant Allergens

Edible insects are important sources of nutrition, particularly in Africa, Asia, and Latin America. Recently, edible insects have gained considerable interest as a possible solution to global exhaustion of the food supply with population growth. However, little attention has been given to the adverse reactions caused by insect consumption. Here, we provide an overview of the food allergens in edible insects and offer insights for further studies. Most of the edible insect allergens identified to date are highly cross-reactive invertebrate pan-allergens such as tropomyosin and arginine kinase. Allergic reactions to these allergens may be cross-reactions resulting from sensitization to shellfish and/or house dust mites. No unique insect allergen specifically eliciting a food allergy has been described. Many of the edible insect allergens described thus far have counterpart allergens in cockroaches, which are an important cause of respiratory allergies, but it is questionable whether inhalant allergens can cause food allergies. Greater effort is needed to characterize the allergens that are unique to edible insects so that safe edible insects can be developed. The changes in insect proteins upon food processing or cooking should also be examined to enhance our understanding of edible insect food allergies.

What's eating North America's edible insect industry? An examination of psychological, cultural and regulatory barriers

2021 ◽  
pp. 1-4
Author(s):  
Christl Li ◽  
Sean B. Cash ◽  
Julie Lesnik ◽  
Timothy S. Griffin ◽  
Joel Mason ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Environmental Benefits ◽  
Human Consumption ◽  
Edible Insects ◽  
The European Union ◽  
Edible Insect ◽  
The Us ◽  
Structural Barrier ◽  
Regulatory Barriers ◽  
Specific Regulation

Abstract Although research has demonstrated the positive nutritional value and environmental benefits associated with edible insect consumption, several factors challenge the growth and development of the edible insect industry for human consumption in the US and Canada. Cultural and psychological factors account for much of the aversion US and Canadian consumers display. The absence of specific regulation also constitutes a structural barrier to more widespread production and sale of edible insects. Compared to the US, the European Union has a more developed edible insect industry and has enacted legislation that removes some of the barriers. As consumer awareness of the putative health benefits of edible insects increases, more comprehensive regulations may emerge to keep pace with the growth of this industry. Overall, a multi-disciplinary approach that addresses both benefits and barriers to consumption is needed to facilitate a robust market for edible insects in the US and Canada.

scholarly journals Feedback of patient survey on medication improves the management of polypharmacy: a pilot trial

2021 ◽  
Vol 22 (1) ◽  
Author(s):  
Yuta Hirose ◽  
Kiyoshi Shikino ◽  
Yoshiyuki Ohira ◽  
Sumihide Matsuoka ◽  
Chihiro Mikami ◽  
...  
Keyword(s):  
Health Professionals ◽  
Questionnaire Survey ◽  
Pilot Trial ◽  
Patient Survey ◽  
Contributing Factors ◽  
Chi Square ◽  
Oral Medications ◽  
Medical Institutions ◽  
Chi Square Test ◽  
Survey Results

Abstract Background Patient awareness surveys on polypharmacy have been reported previously, but no previous study has examined the effects of sending feedback to health professionals on reducing medication use. Our study aimed to conduct a patient survey to examine factors contributing to polypharmacy, feedback the results to health professionals, and analyze the resulting changes in the number of polypharmacy patients and prescribed medications. Methods After conducting a questionnaire survey of patients in Study 1, we provided its results to the healthcare professionals, and then surveyed the number of polypharmacy patients and oral medications using a before-after comparative study design in Study 2. In Study 1, we examined polypharmacy and its contributing factors by performing logistic regression analysis. In Study 2, we performed a t-test and a chi-square test. Results In the questionnaire survey, significant differences were found in the following 3 items: age (odds ratio (OR) = 3.14; 95% confidence interval (CI) = 2.01–4.91), number of medical institutions (OR = 2.34; 95%CI = 1.50–3.64), and patients’ difficulty with asking their doctors to deprescribe their medications (OR = 2.21; 95%CI = 1.25–3.90). After the feedback, the number of polypharmacy patients decreased from 175 to 159 individuals and the mean number of prescribed medications per patient decreased from 8.2 to 7.7 (p < 0.001, respectively). Conclusions Providing feedback to health professionals on polypharmacy survey results may lead to a decrease in the number of polypharmacy patients. Factors contributing to polypharmacy included age (75 years or older), the number of medical institutions (2 or more institutions), and patients’ difficulty with asking their physicians to deprescribe their medications. Feedback to health professionals reduced the percentage of polypharmacy patients and the number of prescribed medications. Trial registration UMIN. Registered 21 June 2020 - Retrospectively registered, https://www.umin.ac.jp/ctr/index-j.htm

scholarly journals Possibilities of the Development of Edible Insect-Based Foods in Europe

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 766
Author(s):  
Magdalena Skotnicka ◽  
Kaja Karwowska ◽  
Filip Kłobukowski ◽  
Aleksandra Borkowska ◽  
Magdalena Pieszko
Keyword(s):  
Material Processing ◽  
Functional Food ◽  
The Other ◽  
Raw Material ◽  
Edible Insects ◽  
Mineral Salts ◽  
Edible Insect ◽  
Alternative Protein ◽  
The World ◽  
The One

All over the world, a large proportion of the population consume insects as part of their diet. In Western countries, however, the consumption of insects is perceived as a negative phenomenon. The consumption of insects worldwide can be considered in two ways: on the one hand, as a source of protein in countries affected by hunger, while, on the other, as an alternative protein in highly-developed regions, in response to the need for implementing policies of sustainable development. This review focused on both the regulations concerning the production and marketing of insects in Europe and the characteristics of edible insects that are most likely to establish a presence on the European market. The paper indicates numerous advantages of the consumption of insects, not only as a valuable source of protein but also as a raw material rich in valuable fatty acids, vitamins, and mineral salts. Attention was paid to the functional properties of proteins derived from insects, and to the possibility for using them in the production of functional food. The study also addresses the hazards which undoubtedly contribute to the mistrust and lowered acceptance of European consumers and points to the potential gaps in the knowledge concerning the breeding conditions, raw material processing and health safety. This set of analyzed data allows us to look optimistically at the possibilities for the development of edible insect-based foods, particularly in Europe.

Overview of edible insect resources and common species utilisation in China

2020 ◽  
Vol 6 (1) ◽  
pp. 13-25 ◽  
Author(s):  
Y. Feng ◽  
M. Zhao ◽  
W.F. Ding ◽  
X.M. Chen
Keyword(s):  
Common Species ◽  
Early Research ◽  
Edible Insects ◽  
Artificial Rearing ◽  
Production Scale ◽  
Migratory Locust ◽  
The Public ◽  
Edible Insect ◽  
Current Production ◽  
Ancient Times

The custom and culture of entomophagy in China has been preserved since ancient times, with a history going back at least 3,000 years. Presently, more than 300 species of insects with edible value have been taxonomically classified in China. These insect species belong to the orders Lepidoptera, Coleoptera, Hymenoptera, Orthoptera, Hemiptera, Isoptera, Odonata, Megaloptera, Ephemeroptera, Diptera and Blattaria, with a majority of these species belonging to Lepidoptera, Coleoptera and Hymenoptera. The most common include silkworm, tussah, Italian honeybee, oriental honeybee, mealworm, wasps, bamboo worm, locust, cicada, diving beetle and black ant. Since 2010, the number of patent applications for these edible insects has increased rapidly, indicating that the development and utilisation of edible insects in China is ongoing. The use of common edible insects primarily involves direct consumption of the insect body. In addition to fresh insects, frozen, canned and dried insects are also sold on the market. Derived extract products, such as protein, oil, chitin and insect health foods remain in the early research and experiment stages, and the current production scale is small. Bees, silkworm, mealworm and oriental migratory locust come from artificial farming, as farming techniques for these insects are well-developed. Although wasps, sand-crawling insects, bean hawkmoths and bamboo worms have been artificially cultured, the necessary technologies are underdeveloped. The majority of edible insects generally accepted by the public are still primarily collected from nature. In view of the current situation of utilisation, some suggestions have been put forward to strengthen the investigation and evaluation of edible insect resources, and research to focus on utilisation methods and artificial rearing technology in China.

Edible insect value chains in Africa

2018 ◽  
Vol 4 (4) ◽  
pp. 199-201
Author(s):  
S. Niassy ◽  
R. Musundire ◽  
S. Ekesi ◽  
A. van Huis
Keyword(s):  
Economic Development ◽  
Burkina Faso ◽  
Value Chains ◽  
Edible Insects ◽  
Special Issue ◽  
Nutritional Security ◽  
Edible Insect ◽  
Livestock Feed ◽  
Food And Nutritional Security

This special issue was organised in the context of the 22nd meeting of the Association of African Insect Scientists (AAIS), in Wad Medani, Sudan in 2017. The aim was to ‘support impactful research that will yield genuine edible insects products and sustain value chains that enhance food and nutritional security and support sustained livelihoods in Africa’. The issue is composed of contributions from the following countries: Kenya, Uganda, Burundi, Nigeria, Mali, Burkina Faso, Cameroon, Malawi, and Zimbabwe. The issue attempted to strengthen the traditional inventory and perception studies and emphasise on contributions that explore entrepreneurial developments of insects use as food and livestock feed. The issue also looked at emerging R&D and innovations to enhance the use of insects to improve food and nutritional security and as a major sector in economic development in Africa.

Could new information influence attitudes to foods supplemented with edible insects?

2017 ◽  
Vol 119 (9) ◽  
pp. 2027-2039 ◽  
Author(s):  
Fanny Barsics ◽  
Rudy Caparros Megido ◽  
Yves Brostaux ◽  
Catherine Barsics ◽  
Christophe Blecker ◽  
...  
Keyword(s):  
A Priori ◽  
Human Consumption ◽  
Edible Insects ◽  
Content Type ◽  
Edible Insect ◽  
Information Session ◽  
Organoleptic Characteristics ◽  
New Information ◽  
Gender Information ◽  
The Impact

Purpose Broader acceptance of entomophagy (i.e. human consumption of insects) will depend on factors that impact consumers’ perceptions of edible insects. The purpose of this paper is to examine how a broad-based information session would affect consumers’ perceptions and attitudes about an edible insect product. Design/methodology/approach During a taste testing session, preceded or followed by an information session about entomophagy, participants rated the organoleptic characteristics of two bread samples on nine-point hedonic scales. The two bread samples were identical, though one was faux-labelled as containing an insect product. Findings Generalised linear model (GLM) analysis showed effects of gender, information session exposure, entomophagy familiarity, and entomophagy experience on participants’ ratings of the samples. Wilcoxon-Mann-Whitney ranked sum tests showed that appearance, flavour, and overall liking were significantly better rated for the bread sample labelled as insect free by participants who attended the presentation a priori. Potential ways to improve information content and delivery in favour of encouraging dietary shifts are discussed. Practical implications This study shows that information about insect-based products could change consumers’ perceptions of such products. The results provide clues regarding how the food industry can adapt communication for target audiences. Originality/value Actual edible insect products were not used in this study. Paradoxically, it is the first to show the impact of an information session on the acceptability of edible insect products, by revealing participants’ perceptual expectations.

scholarly journals Consumers’ Attitudes Facing Entomophagy: Polish Case Perspectives

2020 ◽  
Vol 17 (7) ◽  
pp. 2427 ◽  
Author(s):  
Agnieszka Orkusz ◽  
Wioletta Wolańska ◽  
Joanna Harasym ◽  
Arkadiusz Piwowar ◽  
Magdalena Kapelko
Keyword(s):  
Nutritional Value ◽  
Environmental Benefits ◽  
Production Costs ◽  
Edible Insects ◽  
Psychological Barriers ◽  
Edible Insect ◽  
Meat Substitute ◽  
Willingness To Adopt ◽  
Main Factors ◽  
Insects As Food

Based on high nutritional value and low production costs, edible insects are an excellent and sustainable source of animal proteins. However, completely replacing meat with edible insects requires a change in consumer mentality not only in Poland, but also in other European countries. In western countries, most people reject eating insects, mainly for cultural reasons. Concerning this, the objective of the study was to examine the knowledge, behavior, and attitudes of the Polish community about edible insects and to understand the main factors driving edible insect consumption. The study was held at the Wroclaw University of Economics and Business, Poland and consisted of two parts: The survey (among 464 students) and the tasting session (among 402 participants). The main findings suggest that there is low willingness to adopt edible insects as a meat substitute among Polish students due to the psychological barriers, such as neophobia and disgust. However, the willingness to eat processed insect food (bread, biscuit) is far higher than for unprocessed whole insects. Environmental benefits are the factors that least affected students’ willingness to try edible insects. Additionally, the tasting session of the bread with powdered insects was attended by the vast majority of participants, which indicates that a positive sensory experience can improve the acceptability of insects as food.

scholarly journals Fermented Edible Insects for Promoting Food Security in Africa

Insects ◽  
2020 ◽  
Vol 11 (5) ◽  
pp. 283 ◽  
Author(s):  
Yusuf Olamide Kewuyemi ◽  
Hema Kesa ◽  
Chiemela Enyinnaya Chinma ◽  
Oluwafemi Ayodeji Adebo
Keyword(s):  
Food Security ◽  
Value Added ◽  
Nutritional Composition ◽  
Sub Saharan Africa ◽  
Fermented Foods ◽  
Edible Insects ◽  
Edible Insect ◽  
Product Acceptability ◽  
Therapeutic Properties ◽  
Sub Saharan

Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises. This review presents an overview of common edible insects in Africa, their nutritional composition, health benefits and utilization in connection with fermentation to enrich the inherent composition of insect-based products and offer foods related to existing and generally preferred culinary practice. Attempts to explore fermentation treatments involving insects showed fermentation affected secondary metabolites to induce antimicrobial, nutritional and therapeutic properties. Available value-added fermented edible insect products like paste, powder, sauces, and insect containing fermented foods have been developed with potential for more. Novel fermented edible insect-based products could effectively fit in the continent’s food mix and therefore mitigate ongoing food insecurity, as well as to balance nutrition with health risk concerns limiting edible insects’ product acceptability in SSA.

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