Insects and human nutrition
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Insects and human nutrition. / Roos, Nanna.
Edible Insects in Sustainable Food Systems. ed. / Afton Halloran; Roberto Flore; Paul Vantomme; Nanna Roos. Cham : Springer, 2018. p. 83-91.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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TY - CHAP
T1 - Insects and human nutrition
AU - Roos, Nanna
N1 - CURIS 2018 NEXS 213
PY - 2018
Y1 - 2018
N2 - Despite high diversity in species as well as metamorphological life-stages, edible insects are essentially an animal-source food contributing high quality protein and fat when viewed in the context of human nutrition. The nutritional contribution of insects to diets in populations where insects are consumed as a part of traditional diets is largely unknown because of lack of data and information on insect supply and consumption. Protein and fat nutritional quality varies between insects and the lifestage of consumption (egg, larvae, pupae, adult) when they are consumed, and the feeding history of the insects. Many insects have high contents of minerals important for human nutrition, such as iron and zinc, though the bioavailability in humans needs to be documented for a complete evaluation of the nutritional contribution. Few data are available on vitamin contents in insect. Insects have a high potential to improve the nutritional quality of diets in populations at risk of malnutrition, either consumed whole as in traditional diets, or as ingredients in processed foods.
AB - Despite high diversity in species as well as metamorphological life-stages, edible insects are essentially an animal-source food contributing high quality protein and fat when viewed in the context of human nutrition. The nutritional contribution of insects to diets in populations where insects are consumed as a part of traditional diets is largely unknown because of lack of data and information on insect supply and consumption. Protein and fat nutritional quality varies between insects and the lifestage of consumption (egg, larvae, pupae, adult) when they are consumed, and the feeding history of the insects. Many insects have high contents of minerals important for human nutrition, such as iron and zinc, though the bioavailability in humans needs to be documented for a complete evaluation of the nutritional contribution. Few data are available on vitamin contents in insect. Insects have a high potential to improve the nutritional quality of diets in populations at risk of malnutrition, either consumed whole as in traditional diets, or as ingredients in processed foods.
KW - Faculty of Science
KW - Edible insects
KW - Nutrition composition
KW - Nutritional quality
KW - Protein quality
KW - Fat quality
KW - Vitamins
KW - Minerals
U2 - 10.1007/978-3-319-74011-9_5
DO - 10.1007/978-3-319-74011-9_5
M3 - Book chapter
SN - 978-3-319-74010-2
SP - 83
EP - 91
BT - Edible Insects in Sustainable Food Systems
A2 - Halloran, Afton
A2 - Flore, Roberto
A2 - Vantomme, Paul
A2 - Roos, Nanna
PB - Springer
CY - Cham
ER -
ID: 198568691