Insects on the plate, healthy and sustainable diet: Revisión Sistemática

Abstract

A menu made with ants, chapulines or mojojoy (larva consumed by indigenous groups in the Amazon) is usually associated with exotic food diets, which are unusual at least, for Western cultures in developed countries. Considering the objectives of the Sustainable Development Goal 2 Zero Hunger and regarding estimates organizations as FAO, about the need to review new protein alternatives and the accelerated decline of natural resources in the agri-food industry, it is imperative to address food security from less conventional sources such as the use of insects on a large scale for human consumption. As a biological group, insects have higher nutritional contents, and are richer in fiber and fatty acids, compared to meat and fish. The edible insects farming for commercialization, can generate direct and indirect jobs and their breeding generates less environmental degradation than livestock. Implementing a systematic review, this article is committed to summarize scientific evidence related to insects intake and the feasibility of applying visibility and marketing strategies to stimulate, globally, the consumption of edible insects.