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Consideration of insects as a source of dietary protein for human consumption.

Authors
  • Churchward-Venne, Tyler A1
  • Pinckaers, Philippe J M1
  • van Loon, Joop J A2
  • van Loon, Luc J C1
  • 1 Department of Human Biology & Movement Sciences, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre+, Maastricht, The Netherlands. , (Netherlands)
  • 2 Laboratory of Entomology, Plant Sciences Group, Wageningen University, Wageningen, The Netherlands. , (Netherlands)
Type
Published Article
Journal
Nutrition Reviews
Publisher
Oxford University Press
Publication Date
Dec 01, 2017
Volume
75
Issue
12
Pages
1035–1045
Identifiers
DOI: 10.1093/nutrit/nux057
PMID: 29202184
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

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. © The Author(s) 2017. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For Permissions, please e-mail: [email protected]

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