Özet:

In parallel with the increase in the human population, the demand for food has also increased, which has made the problems of malnutrition and the search for new food sources important, especially in underdeveloped countries today. The global increase in food demand and the limited land area available have led to the search for alternative protein sources. As a result of this search; In the future, entomophagy as an alternative food source has received serious attention. The potential use of insects as a new food source has many environmental and nutritional advantages and is seen as a sustainable source of animal protein. Edible insects have approximately the same protein content as conventional meat and contain higher levels of polyunsaturated fatty acids and various vitamins and minerals. The findings of various in vitro and in vivo animal studies have demonstrated the beneficial effects of entomophagy in the prevention of cardiovascular, gastrointestinal and non-communicable diseases, as well as in immune functions and carcinogenesis. Despite the many positive effects of insects, there are potential food safety hazards. Moreover; in countries where insect consumption is not traditional, there is a lack of acceptance and skill in preparing food with insects. For this reason, a number of strategies have been proposed to encourage insect consumption. It is pointed out by the World Food and Agriculture Organization that increasing the consumption of edible insects under safe conditions can positively affect the natural environment and reduce the problem of malnutrition in the world. With this; there is a need for high-quality clinical studies evaluating the efficacy, oral safety and allergy risk of this alternative food source and the development of consumption standards through authorities. The aim of this review is to evaluate entomophagy as an alternative food source in terms of sustainable nutrition and health.

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