Abstract:

Edible insects have been a source of food for humans for thousands of years. Although insects are seen as disgusting and scary creatures for the majority of people today, it is known that people consume some insects in many parts of the world. However, people's interest in insect consumption is increasing and the edible insect market size is growing. Insects are rich in protein and various minerals and vitamins. Insect production does not require a dedicated area and, compared to farm animals, insects produce less greenhouse gas and ammonia gas. These factors turn edible insects into an important alternative food source for sustainable nutrition. Although edible insects have anti-obesity, antimicrobial and antioxidant properties, insects can also be the source of a variety of biological, chemical and physical hazards. For this reason, it is of great importance to increase researches on edible insects, to establish insect-specific legislation and quality controls. This review article was written to provide information about the use of edible insects as a food source and their potential beneficial and harmful effects.

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