O uso de insetos comestíveis na alimentação humana: uma revisão narrativa

The global population is expected to reach around 10 billion people by 2050, which will significantly increase the demand for food. This population growth can generate agricultural shortages and increase the risk of food insecurity, making it essential to adopt sustainable practices in food production. This article reviews the potential of insects as an alternative to animal protein, exploring the nutritional, environmental and social aspects of this practice. In this context, the exploration of new nutritional sources that can guarantee an adequate supply of macro and micronutrients is essential. Edible insects, with more than 2,000 species identified as safe for human consumption, emerge as an excellent alternative. These insects provide proteins, lipids, minerals and vitamins at different stages of their life cycle, including eggs, larvae, pupae and adults. The fat content varies from 2% to 62%, with a predominance of unsaturated fatty acids, which can represent up to 75% of the total fatty acids present. Proteins are present in significant quantities, with between 20 and 76g of protein per 100g of dry weight of insects, depending on the stage of development. In addition, insects have higher levels of calcium and iron than those found in beef, chicken and pork. Insect-based food production offers several environmental advantages, such as reduced water consumption, reduced greenhouse gas emissions and greater efficiency in feed conversion. To overcome consumer aversion to the idea of eating insects, several studies suggest the use of insects as ingredients in food products, which not only improves nutritional value but also increases consumer acceptance. In addition to human consumption, insects have traditionally been used for medicinal and therapeutic purposes. Continued research, combined with increasing consumer acceptance, can transform the food industry, making insects a fundamental part of the global diet. With the adoption of innovative practices, insects can not only complement but also play a crucial role in building a more sustainable and resilient food system.