INSECT-BASED PROTEINS: NUTRITIONAL BENEFITS, HEALTH EFFECTS, AND CONSUMER ACCEPTANCE

The excessive consumption of red meat in economically developed countries has been linked to obesity and the onset of inflammatory metabolic disorders responsible for chronic conditions including diabetes, different types of cancer, chronic pulmonary disease, cardiac and vascular diseases. As an alternative, insects, approved for consumption, are recognized as a sustainable, nutritional, rich source of protein due to their high protein concentration, amino acids profile and significant levels of vitamins and minerals. Despite these benefits, their acceptance as food remains low, influenced by cultural, psychological, and sensory factors. This review explores the quality of proteins that can be found in insects compared to plant-based alternatives, emphasizing their digestibility, amino acid profile, and sustainability. Furthermore, the bioactive properties of insect proteins, including their anti-inflammatory and immunomodulatory effects, are examined, highlighting their potential role in metabolic regulation and disease prevention. Additionally, the impact of chitin and other derivatives on the function of gut microbiota is discussed, along with their prebiotic potential. Finally, the legal frameworks governing the acceptances of insects that cand be used in human nutrition are reviewed, showcasing regional differences in their acceptance and regulation. Given the growing need for alternative protein sources, edible insects present a promising yet underutilized solution, requiring further research and public awareness to enhance their integration into global diets.