the disadvantages of eating bugs
Whilst a lot of evidence points towards the benefits of entomophagy, there are also some risks to be considered.
Firstly there is the risk of allergens. Whilst there is little evidence of allergic reactions from insect consumption, different geographic regions have different food traditions which may result in different threats. Therefore this needs to be considered when making insects available to a “naïve” population.
The described allergic reactions include a few cases of anaphylactic shock following the consumption of the Mopane caterpillar (Africa) and silkworm pupae (China), it is suggested that the later is caused by the allergen arginine kinase (Belluco et al. 2013). Along with allergens there are the potential for anti-nutrient substances, although it is thought that the levels of these are so low that in humans they would not pose a threat (Rumpold & Schluter 2012).
There is also the potential for the growth of microbial fauna within an insects gut (Rumpold & Schluter 2012), however with the correct application of preservation and storage techniques such as refrigeration or boiling, this can be avoided (Belluco et al. 2013).
Pesticide accumulation within the edible insects, particularly wild insects is another possible threat (Rumpold & Schluter 2012). For example, following a disinfectant program in Thailand, insects were placed on the market resulting in health problems (Belluco et al. 2013).
Finally some insects produce toxins as a form of chemical defense which can bring about nausea or vomiting (Rumpold & Schluter 2012) and therefore it is important to be able to appropriately identify toxic and non toxic species. One particular toxic substance is steroids produced by beetles, which if ingested in high quantities can cause retardation, infertility, masculinisation, and liver cancer. Also cyanogenic substances found in Coleoptera and Lepidoptera can inhibit enzymes and therefore lead to the inhibition of important metabolic pathways in the body such as oxidative phosphorylation (Belluco et al. 2013).
Firstly there is the risk of allergens. Whilst there is little evidence of allergic reactions from insect consumption, different geographic regions have different food traditions which may result in different threats. Therefore this needs to be considered when making insects available to a “naïve” population.
The described allergic reactions include a few cases of anaphylactic shock following the consumption of the Mopane caterpillar (Africa) and silkworm pupae (China), it is suggested that the later is caused by the allergen arginine kinase (Belluco et al. 2013). Along with allergens there are the potential for anti-nutrient substances, although it is thought that the levels of these are so low that in humans they would not pose a threat (Rumpold & Schluter 2012).
There is also the potential for the growth of microbial fauna within an insects gut (Rumpold & Schluter 2012), however with the correct application of preservation and storage techniques such as refrigeration or boiling, this can be avoided (Belluco et al. 2013).
Pesticide accumulation within the edible insects, particularly wild insects is another possible threat (Rumpold & Schluter 2012). For example, following a disinfectant program in Thailand, insects were placed on the market resulting in health problems (Belluco et al. 2013).
Finally some insects produce toxins as a form of chemical defense which can bring about nausea or vomiting (Rumpold & Schluter 2012) and therefore it is important to be able to appropriately identify toxic and non toxic species. One particular toxic substance is steroids produced by beetles, which if ingested in high quantities can cause retardation, infertility, masculinisation, and liver cancer. Also cyanogenic substances found in Coleoptera and Lepidoptera can inhibit enzymes and therefore lead to the inhibition of important metabolic pathways in the body such as oxidative phosphorylation (Belluco et al. 2013).