Allergies, Journal Year: 2025, Volume and Issue: 5(2), P. 15 - 15
Published: May 9, 2025
Population growth and the depletion of natural resources have driven incorporation edible insects into human food matrix. Despite their high nutritional value environmental benefits insect farming compared to conventional protein sources, consumption poses potential risks, including allergies. Sensitization allergens can occur through various exposure routes, with cross-reactions involving other foods being well-documented. Vulnerable groups such as children elderly may increased susceptibility not only because genetic predisposition but also age-related physiological factors. This review explores emerging risks consumption, a focus on elderly. Age-related alterations in gut microbiota, digestion, immune function, overall physiology facilitate absorption intact allergenic proteins impair responses. Furthermore, associated microbiota remains poorly characterized. Limited research exists effects processing methods these proteins. Consequently, incorporating products could present an additional risk, particularly for vulnerable populations. Understanding is essential ensuring safety acceptance sustainable ingredients.
Language: Английский
Citations
0Elderly Resistance vs. Youthful Acceptance: A Study on Insect Consumption across Age Groups
Foods, Journal Year: 2024, Volume and Issue: 13(16), P. 2641 - 2641
Published: Aug. 22, 2024
Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources produce fewer greenhouse gas emissions. Moreover, offer high-quality protein, essential amino acids, various vitamins minerals. This study in Spain, specifically Castilla y León, investigated insect consumption acceptance across age groups, particularly among older individuals, shedding light on factors influencing adoption. The findings inform strategies address global deficiencies advocate food practices, with implications for broader European research amidst challenges like water scarcity. Methods: A survey-based approach collected data attitudes, preferences, motivations regarding consumption. Statistical analyses were conducted identify demographic trends significant associations. Results: Elderly participants expressed reluctance towards but showed openness survival scenarios. Younger individuals exhibited greater willingness try insects, influenced by such education previous experiences. Conclusion: Understanding variations attitudes entomophagy is vital fostering its acceptance. demonstrated that exhibit resistance incorporating into diets compared younger individuals. Recommended include discreetly familiar foods highlighting advantages. Collaboration between researchers stakeholders harnessing the potential of a source.
Language: Английский
Citations
2Organoleptic characteristics of high‐protein snacks with novel and sustainable ingredients: Cricket flour and carob powder
Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(11), P. 9443 - 9457
Published: Oct. 14, 2024
Abstract To fulfill consumer trends in sustainable and healthy food choices, this study explored the application of edible insects carob powder as nutritious ingredients developing a high‐protein snack, known protein ball. Four formulations were developed characterized terms moisture content, water activity, color, texture, microbial count, nutritional profile. Finally, sensory profile was determined using flash method, product compared to commercial product. The effect replacing conventional source with cricket flour cocoa its alternative, carob, on measured characteristics determined. results showed that significantly decreased lightness color values (from 40 30) internal surface Texture remained largely unaffected initially; however, after 2 weeks storage, hardness 15 12 N) chewiness 1.6 1.0 N mm). Moreover, increased aerobic count 3–4 log 5 cfu g −1 ). space samples separated from milk samples, mainly related flavor attributes, while sample distinguished by dryness sweetness. In general, did not affect parameters cocoa. This demonstrated suitability utilizing snack without substantially compromising product's organoleptic properties. Future research could investigate acceptability
Language: Английский
Citations
1Promoting insects as a food delicacy - a qualitative study from the perspectives of consumers and producers in Italy
International Journal of Gastronomy and Food Science, Journal Year: 2024, Volume and Issue: 38, P. 101063 - 101063
Published: Nov. 13, 2024
Language: Английский
Citations
1Can Sustainable Food from Edible Insects Become the Food of the Future? Exploring Poland’s Generation Z
Sustainability, Journal Year: 2024, Volume and Issue: 16(23), P. 10198 - 10198
Published: Nov. 21, 2024
This study addresses a research gap by examining the attitudes and interest of young Polish consumers in new foods containing insects. The results survey, which are presented this article, were obtained as part an inter-university project conducted at five higher education institutions (N = 1063). survey was using indirect interview method via online platform (CAWI). aimed to assess attitudes, behaviours intentions purchasing insect foods, well factors influencing selection insects product preferences for such foods. analysis revealed no statistically significant differentiation consumer behaviour declared towards based on gender or place residence (p > 0.001). Our correlations between level neophobia negative among products, albeit weak nature. exploratory factor suggested that assessment purchase products may be small number dimensions, not found correlated, follows: “Health Environmental Concern”, “Organoleptic Attributes” “Circumstantial Influences”.
Language: Английский
Citations
0Edible Insects in Food Analogues
Published: Jan. 1, 2024
Language: Английский
Citations
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