Churchward-Venne, T. A, Pinckaers, P. J, van Loon, J. J & Van Loon, L. (2017). Consideration of insects as a source of dietary protein for human consumption. Nutrition Reviews,75(12), D. L. Taren. 1035-1045. United States of America: Oxford University Press. Retrieved from https://doi.org/10.1093/nutrit/nux057
Consumption of sufficient dietary protein is fundamental to muscle mass maintenance and overall health. Conventional animal-based protein sources such as meat (ie, beef, pork, lamb), poultry, fish, eggs, and dairy are generally considered high-quality sources of dietary protein because they meet all of the indispensable amino-acid requirements for humans and are highly digestible. However, the production of sufficient amounts of conventional animal-based protein to meet future global food demands represents a challenge. Edible insects have recently been proposed as an alternative source of dietary protein that may be produced on a more viable and sustainable commercial scale and, as such, may contribute to ensuring global food security. This review evaluates the protein content, amino-acid composition, and digestibility of edible insects and considers their proposed quality and potential as an alternative protein source for human consumption.
Mary MacKillop Institute for Health Research
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