Kathleen Couillard – Le Détecteur de rumeurs – Agence Science-Presse
Even though they are still fairly rare in western countries, insect-based food products are on the rise. And this expansion is accompanied by some worries. The Rumor Detector checks in on what we know about the safety of these products.
The Origin
The logic behind the increase in eating insects isn’t just happening because it’s common practice in many parts of the globe. It’s also environmentally driven: raising them requires less space in a context in which we need more agricultural acreage to feed more humans, explained European experts in 2022.
On both sides of the Atlantic, more insect-based products are available. Notably in the form of biscuits, chips, crackers, powder or as whole insects, according to an inventory conducted by the Canadian Food Inspection Agency (CFIA) in 2017-2018. Recently, this past January, the European Commission has approved the release of two new products: mealworm, and low-fat cricket flour. This is in addition to three food products already approved.
It’s been in the context of this recent decision that the media in Europe have raised questions about the safety and usefulness of these products. Here are some questions that are being asked:
Is an insect nutritious?
According to European experts, it is difficult to generalize about their nutritional qualities because of the huge number of insect species. In a 2021 report, the United Nations Food and Agriculture Organization (FAO) chimed in that how insects are raised and the phase of their development could also have an impact.
Generally, insects are considered a good source of protein. Nonetheless, measuring how much protein there is in a serving of insects is more complicated than it is with big animals.
We also have to determine if insect protein is easy to digest and if their amino acid composition responds to the needs of human consumers. A 2019 study showed that when those two criteria are measured, mealworm obtains a score comparable to vegetables (76% vs 73%) and inferior to soya and beef (91% and 92%).
Insects are also a source of vitamins and minerals. If they end up replacing certain foods, we will have to establish the consequences in terms of the nutritional needs of the population, the European experts add.
The FAO notes that some insects secrete anti-nutritional substances, that is to say, substances that interfere with the absorption of other nutrients. For example, some species of flies produce thiaminase, which can cause B-1 deficiency.
What are the microbiological risks?
Insects can be carriers of dangerous bacteria for humans, the FAO notes. Cases of botulism in Africa have been traced back to eating insects. This is very important because it is impossible to withdraw the content from the digestive system as it is being digested. The risk of transmitting viruses through insects is very low, the FAO concludes. Some cases of insects carrying parasites have been observed in Asia, but the phenomenon is not very well documented.
This being said, microbiological risks can be reduced by using good hygiene during the production phase. In its 2017-2018 analysis, the CFIA tested 51 samples of edible insects to evaluate the presence of salmonella and E. coli, two bacteria used as indicators of the sanitary conditions of the chain of production. Neither one of these bacteria were detected during testing.
In a 2015 report, the European Food Safety Authority (EFSA) concluded that insects produced under regulations already in place carried no more microbiological risk than animal-based foods.
What are the toxicity risks?
Certain insects secrete substances that are toxic to humans. That’s the case for the adult miller mealworm, which produces benzoquinone as a means of defense. The European report underlines that we don’t have a history of eating these crawly things and that a toxicity evaluation is therefore important.
Can eating insects cause allergies?
On its website, Food Allergy Canada explains that cricket protein is similar to that found in shellfish such as crab, shrimp and lobster. Consequently, people with allergies to shellfish can react badly to insects. The same is true for those who are allergic to cockroaches or mites. Bad allergic reactions to mealworms have also been reported by people with seafood allergies, notes the FAO.
With the approval of new products in January, the EFSA have concluded that the two new insect-based products could trigger allergies in vulnerable people, and that a warning should be printed on each label.
Are insect-based products regulated?
In Europe, insects not eaten in a significant amount before May of 1997 are considered new foods. Before they are put on the market, they have to be evaluated by the EFSA. Once authorized the presence of insects should be stated on the label, particularly because of the allergy risks.
In Canada, edible insects have to satisfy the same criteria as all other foods. The CFIA tests these products for the presence of pesticides, heavy metals and pathogens. It also inspects production facilities. In case of a problem, the CFIA may publish warnings, order producers to make changes, make seizures or order recalls.
Are edible insects really good for the environment?
In its 2021 report on the safety risks of edible insects, the FAO summarized the environmental impact. Raising mealworms requires less water than does livestock. Energy demands are less. It is nonetheless similar for what is required to raise pigs and greater than that used to raise chickens. But a pig farm produces 10 to 100 times the greenhouse gases a mealworm facility would produce. And almost the whole body of the insect is edible, which means less waste.
We eat 80% of a cricket compared to 55% of a chicken and 40% of a cow. In terms of the environmental risks, the EFSA looked at this in 2015 and concluded that they are equivalent to meat production. The FAO underscores that the over-exploitation of insects harvested in their natural environment can negatively affect biodiversity.
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