Toxicological characteristics of edible insects in China: A historical review

Gao, Yu; Wang, Di; Xu, Meng-Lei; Shusen, Shi; Xiong, Jun

doi:10.1016/j.fct.2018.04.016

Cited by 39 publications

(29 citation statements)

References 53 publications

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“…They also find that consumers' responses rely heavily on insect shape and appearance. In [26], the authors find that consumers have a lower preference for proteins made from insects (i.e., snacks made with locusts) relative to the ones made from other environmentally friendly protein sources such as lentils, seaweed, or hybrid meat. Another study explores young Italians' attitudes toward edible insects using a focus group interview.…”

Section: Discussionmentioning

confidence: 99%

Factors Influencing Consumption of Edible Insects for Chinese Consumers

Liu

Gómez

2019

Insects

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Edible insects are often considered a healthier and more sustainable meat substitute and protein source. Many studies have examined factors affecting the consumption behavior towards edible insects among Western consumers. However, little is known about factors influencing consumer behavior towards edible insects in Asian countries even though Asians have a long history of consuming insects. In this study, we surveyed 614 Chinese consumers from Beijing and Nanjing to examine the factors influencing their consumption and purchase behavior of edible insects. We find that insect phobia, feelings of disgust, knowledge level, and social demographic factors such as age, household size, household income and region (Northern or Southern China) are the main factors influencing purchase decisions. In addition, the results indicate that the perceived positive attributes associated with edible insects, the preferences of children in the household, as well as age and knowledge level have positive impacts on consumption frequency. On the other hand, concerns of food safety and the shape of the insects have negative impacts on consumption frequency. Finally, the results suggest that educating consumers to increase knowledge of edible insects increases their probability to purchase insect foods.

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Section: Discussionmentioning

confidence: 99%

Factors Influencing Consumption of Edible Insects for Chinese Consumers

Liu

Gómez

2019

Insects

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“…Insects are institutionally accepted as a food in many regions and historically consumed (Murefu et al, 2019), providing sufficient nutritional value for humans (Zielinska et al, 2018). However, the rapid increase in food production through technological advancement has largely eliminated insects from our diets (Gao et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

Kim¹,

Yong²,

Kim³

et al. 2019

Food Sci Anim Resour

277

189

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This review summarizes the current trends related to insect as food resources among consumers, industry, and academia. In Western societies, edible insects have a greater potential as animal feed than as human food because of cultural biases associated with harmful insects, although the abundant characteristics of edible insects should benefit human health. Nevertheless, many countries in Asia, Oceania, Africa, and Latin America utilize insects as a major protein source. Using insects can potentially solve problems related to the conventional food-supply chain, including global water, land, and energy deficits. Academic, industry, and government-led efforts have attempted to reduce negative perceptions of insects through developing palatable processing methods, as well as providing descriptions of health benefits and explaining the necessity of reducing reliance on other food sources. Our overview reveals that entomophagy is experiencing a steady increase worldwide, despite its unfamiliarity to the consumers influenced by Western eating habits.

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“…Edible insects have long formed an integral component of the genetic and cultural heritage in different regions worldwide [1]. The Food and Agriculture Organization of the United Nations (FAO) has proposed edible insects to reduce environmental pollution and support nutritional supplementation, and has recently investigated the quality, safety, and nutrients of edible insects in a number of studies [2,3,4,5]. Since insects and their components also show potential as a new source of medicinal and medicinal ingredients, we have confirmed the protective effect of insect extracts against skin damage by ultraviolet light.…”

Section: Introductionmentioning

confidence: 99%

Anti-Photoaging Effects of Four Insect Extracts by Downregulating Matrix Metalloproteinase Expression via Mitogen-Activated Protein Kinase-Dependent Signaling

Park

et al. 2019

Nutrients

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Insects are some of the most diverse organisms on the planet, and have potential value as food or medicine. Here, we investigated the photoprotective properties of insect extracts using hairless mice. The alleviating wrinkle formation effects of insect extracts were evaluated by histological skin analysis to determine epidermal thickness and identify collagen fiber damage. Moreover, we investigated the ability of the insect extracts to alleviate UVB-induced changes to matrix metalloproteinases (MMPs), oxidative damage, the mitogen-activated protein kinases (MAPKs) signaling pathway, and the expression of pro-inflammatory cytokines. Insect extracts reduced UVB-induced skin winkles, epidermal thickening, and collagen breakdown, and alleviated the epidermal barrier dysfunction induced by UVB, including the increased loss of transepidermal water. Moreover, the expression of skin hydration-related markers such as hyaluronic acid, transforming growth factor-beta (TGF-β), and procollagen was upregulated in the group treated with insect extracts compared to the vehicle-treated group after ultraviolet B (UVB) exposure. UVB irradiation also upregulated the expression of MMPs, the phosphorylation of MAPKs, and pro-inflammatory cytokines, which were all attenuated by the oral administration of insect extracts. These results indicate the photoaging protection effect of insect extracts and the underlying mechanism, demonstrating the potential for clinical development.

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Toxicological characteristics of edible insects in China: A historical review

Cited by 39 publications

References 53 publications

Factors Influencing Consumption of Edible Insects for Chinese Consumers

Factors Influencing Consumption of Edible Insects for Chinese Consumers

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

Anti-Photoaging Effects of Four Insect Extracts by Downregulating Matrix Metalloproteinase Expression via Mitogen-Activated Protein Kinase-Dependent Signaling

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