FOOD SECURITY AND NUTRITION
Since 1350, at the end of the great famine and plague, the world’s population has been continuously increasing (Biraben 1980). In 1999 it reached six billion. Just over a decade later on March 12th 2012 the world’s seven billionth baby was born. By 2050 it is predicted that the population will reach 9.6 billion (FAO 2013). With this growth of population comes the growth of urban areas and the decline of agricultural areas in which to grow necessary food. Coupled with climate change, the increase of natural disasters such as flood and drought, the increase of pests and the increase of disease food, security is a fast growing problem. Even with the increase in efficiency of farming and agriculture, there will simply not be enough space to support the planet’s increasing population. On top of that, current methods are unsustainable and the distribution of food is extremely uneven. A large amount of money has been put into finding a sustainable solution for the future and it is believed that insects may be the way forward.
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Why Eat Insects?
The main benefits are:
1. Insects are full of essential nutrients and are extremely efficient at converting raw materials into useful food due their short life cycles and high growth rate.
2. They are more environmentally friendly then most livestock as they require little water and do not release methane.
3. They do not require large spaces to be reared.
4. They are cheap to farm due to low cost of feed and high protein conversion rates.
5. They are very taxonomically different from humans so are less likely to transmit harmful diseases.
6. They can survive in many different habitat types, making them a suitable protein source for humans worldwide.
1. Insects are full of essential nutrients and are extremely efficient at converting raw materials into useful food due their short life cycles and high growth rate.
2. They are more environmentally friendly then most livestock as they require little water and do not release methane.
3. They do not require large spaces to be reared.
4. They are cheap to farm due to low cost of feed and high protein conversion rates.
5. They are very taxonomically different from humans so are less likely to transmit harmful diseases.
6. They can survive in many different habitat types, making them a suitable protein source for humans worldwide.
NUTRITION
Due to the massive variety of edible insects, it is hard to put an exact figures on their nutritional values. For example, even within the same species, the way the insect is prepared or the lifecycle stage it’s at can significantly change the composition. However, it is possible to look at a many studies have been done on the subject the compiled data shows some astounding results.
Protein ContentAt a basic level, dried insects, which are the type most commonly sold in markets in the developing world, can contain over 60% protein (DeFoliart 1992). Another study by Ramos-Elorduy et al. (1997) found that the protein content of the selected Mexican species ranged from 15% to 81%. Many insects have levels of protein that are over double that of ground beef with a protein content of just less than 28% and boiled cod with a protein content of 28% (Gahukar 2011). However, these facts and figures need to be looked at in a more detailed manner. Much of the protein content of insects is stored in chitin which has relatively low digestibility. However, it is possible to remove the chitin which increases the level of transferable protein by a significant amount (DeFoliart 1992). The chemical make-up of the protein is also an important nutritional factor. Cereals such as maize, which are a main part of the diet for many people worldwide, are lacking in these essential amino acids such as lysine, threonine and tryptophan (FAO 2013). Although insect proteins are low in methionine/ cysteine they are high in the three amino acids that are lacking in cereals, rice and cassava which is the predominant diet of the developing world (DeFoliart 1992). Therefore, insect protein seems like the perfect accompaniment to the diet of people worldwide. Cultures that eat insects as their traditional diet seem to have realised this and have been eating insects to supplement the lack of amino acids for thousands of years. For example, Papua New Guineans who eat tubers that are low in lysine and leucine eat palm weevils to supplement their diet (FAO 2013). Elemo et al.’s study on the nutrition content of palm weevil larvae showed that they have a protein content of 66.3%, with 4.2mg of lysine and 4.7mg of leucine per 100g making them an ideal dietary supplement.
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Fat Content
Insects are variable in their fat content. They can either be a considerable source of fat for malnourished people, or on the other hand, a very high protein low fat food. For example, the Nausuititermes Corniger have a fat content of 2.2% but the Galleria mellonella (greater wood moth) larvae can be up to 60% fat. It is also possible to change the fat content significantly, roasting decreases whilst frying increases it. Insects fed on different diets also have different fat contents and types of fat (Finke 2004). In Mexico, an analysis of 94 different insect species found that most were much higher in calories then corn, beef, fish lentils, beans, wheat rye and teosintle (DeFoliart 1992). Insect oils also often contain al linoleic and α-linolenic acids which are essential for the healthy development of children (FAO 2013). Therefore, it is thought that insects could aid the development and growth of children in under-developed, land locked countries who have little access to other forms of omega acid containing foods. |
Other minerals and micronutrients
In general, insects contain high levels of phosphorus and zinc and iron. Deficiency of iron can cause anemia, which has a very high prevalence in developing countries and is a cause of maternal death (FAO 2013). The caterpillar Usta terpsicore was studied and 100g of cooked insect was found to have more than the daily recommended values for iron, copper, zinc, thiamine and riboflavin (DeFoliart 1992). This suggests that insects could be essential to provide enough vitamins and minerals to have a healthy life and lifestyle. Although most insects have low levels of calcium, there is also potential to increase the levels by five to twenty fold by feeding them a high calcium diet (Finke 2004).
References
Ademolu KO, Idowu AB, & Olatunde GO. 2010. Nutritional value assessment of variegated grasshopper, Zonocerus variegatus (L.) (Acridoidea: Pygomorphidae), during post-embryonic development. African Entomology. 18, 360–364.
Biraben JN. 1980. An Essay Concerning Mankind's Evolution. Population.4, 1–13
DeFoliart G.R. 1992. Insects as human food: The editor discusses some nutritional and economic aspects. Crop Protect. 11, 395-399.
Elemo BO, Elemo GN, Makinde MA & Erukainure OL. 2011. Chemical evaluation of African palm weevil, Rhychophorus phoenicis, larvae as a food source. Journal of Insect Science. 11, 1-6
FAO. 2012. Composition database for Biodiversity Version 2, BioFoodComp2. (Latest update: 10 January 2013). [Accessed Aug 20 2014]. Available from URL www.fao.org/infoods/infoods/tables-and-databases/en/
FAO (Huis AV, Itterbeeck JV, Klunder H et al.) 2013. Edible insects- Future Propects for food and feed security. Rome: Food and Agriculture Organization of the United Nations.
Finke MD. 2004. Nutrient Content of Insects. In: Capinera J.L (Ed.), Encylopedia of entomology. Kulwer Academic, Dordrecht; London. 1562-1575
Gahukar RT. 2011. Entomophagy and human food security. International Journal of Tropical Insect Science. 31, 129–144
Ramos-Elorduy J, Moreno JM, Prado EE, Perez MA, Otero JL, de Guevaea OL. 1997. Nutritional Value of Edible Insects from the State of Oaxaca, Mexico. Journal of Food Composition Analysis. 10, 142-157
UN News Centre. 2013. “World population projected to reach 9.6 billion by 2050 – UN report” [Accessed 20 Aug 2014] Available from URL http://www.un.org/apps/news/story.asp?NewsID=45165#.U_rLDfmwI1o
Womeni HM, Linder, M, Tiencheu, et al. 2009. Oils of insects and larvae consumed in Africa: potential sources of polyunsaturated fatty acids. OCL – Oléagineux, Corps Gras, Lipides. 16, 230–235
Xiaoming C, Ying F, Hong Z, & Zhiyong C. 2010. Review of the nuritive value of edible insects. In P.B. Durst, D.V. Johnson, R.L. Leslie. & K. Shono, eds. Forest insects as food: humans bite back, proceedings of a workshop on Asia-Pacific resources and their potential for development. Bangkok, FAO Regional Office for Asia and the Pacific.
Biraben JN. 1980. An Essay Concerning Mankind's Evolution. Population.4, 1–13
DeFoliart G.R. 1992. Insects as human food: The editor discusses some nutritional and economic aspects. Crop Protect. 11, 395-399.
Elemo BO, Elemo GN, Makinde MA & Erukainure OL. 2011. Chemical evaluation of African palm weevil, Rhychophorus phoenicis, larvae as a food source. Journal of Insect Science. 11, 1-6
FAO. 2012. Composition database for Biodiversity Version 2, BioFoodComp2. (Latest update: 10 January 2013). [Accessed Aug 20 2014]. Available from URL www.fao.org/infoods/infoods/tables-and-databases/en/
FAO (Huis AV, Itterbeeck JV, Klunder H et al.) 2013. Edible insects- Future Propects for food and feed security. Rome: Food and Agriculture Organization of the United Nations.
Finke MD. 2004. Nutrient Content of Insects. In: Capinera J.L (Ed.), Encylopedia of entomology. Kulwer Academic, Dordrecht; London. 1562-1575
Gahukar RT. 2011. Entomophagy and human food security. International Journal of Tropical Insect Science. 31, 129–144
Ramos-Elorduy J, Moreno JM, Prado EE, Perez MA, Otero JL, de Guevaea OL. 1997. Nutritional Value of Edible Insects from the State of Oaxaca, Mexico. Journal of Food Composition Analysis. 10, 142-157
UN News Centre. 2013. “World population projected to reach 9.6 billion by 2050 – UN report” [Accessed 20 Aug 2014] Available from URL http://www.un.org/apps/news/story.asp?NewsID=45165#.U_rLDfmwI1o
Womeni HM, Linder, M, Tiencheu, et al. 2009. Oils of insects and larvae consumed in Africa: potential sources of polyunsaturated fatty acids. OCL – Oléagineux, Corps Gras, Lipides. 16, 230–235
Xiaoming C, Ying F, Hong Z, & Zhiyong C. 2010. Review of the nuritive value of edible insects. In P.B. Durst, D.V. Johnson, R.L. Leslie. & K. Shono, eds. Forest insects as food: humans bite back, proceedings of a workshop on Asia-Pacific resources and their potential for development. Bangkok, FAO Regional Office for Asia and the Pacific.
Katie Cook, University of Queensland, Brisbane, Australia