Uso de Insetos na alimentação humana: Aspectos nutricionais e socioambientais

Abstract

According to the United Nations (UN), by 2050, the population residing on Earth will exceed 9.7 billion, which will consequently increase the need for greater food production through a more environmental cost-effective mode of production. In this context, edible insects are a good alternative for feeding the population, as they have a diverse nutritional value, varying depending on the species, stages of development, diet and method of preparing the animal, being an excellent source of proteins and micronutrients (such as the species Apis mellifera and Holotrichia parallela, which have significant amounts of potassium, phosphorus, iron, zinc, manganese and copper). Moreover, its large-scale production for human consumption has lower carbon emissions and lower water consumption, food and dedicated land area compared to conventional protein production. It is estimated that there are around 10 million species of insects on the planet, however, only 1 million have been cataloged and only 2,000 are considered edible, demonstrating the need for greater investment in research on this topic. However, anthropoentomophagy, the consumption of insects by humans, still suffers from prejudice because it is considered a practice of primitive people and insects are still seen as vectors of diseases, despite the fact that, in Brazil alone, there are at least 100 known edible species, which can have its flour added to sugary products such as lollipops, brownies and cookies, as well as savory products, such as pasta and chips of different flavors. Furthermore, Brazil lacks exclusive legislation for the breeding, production and commercialization of insects for human consumption. In this context, this work aims to bring together the most current information regarding the producers and consumption of insects as an alternative source of nutrients, as well as their applications in cooking, their presence as a derivative product and/or whole animals, as ingredients in preparations, in addition to the challenges surrounding its use in food, the legislation relating to the topic in force in Brazil and around the world, and the economic and socio-environmental impacts.