Insects could be a viable source of protein in our diets

Eating insects could provide a solution to the ongoing search for a sustainable source of dietary protein.

That’s the suggestion from a team of researchers at the University of Surrey who are investigating the topic.

Eating insects is common in many parts of the world, where they have formed a regular part of people’s diets for centuries.

The practice has also been gaining more interest in western countries in recent years.

The quest to find alternative dietary protein sources is being driven by increased awareness of environmental and animal welfare issues.

Most of our protein, such as beef, are produced by traditional farming practices, which can result in deforestation and greenhouse gas emissions.

As a result, they are seen as unsustainable, and alternatives are being sought.

But whilst insects are widely eaten globally, their nutritional value requires further investigation.

The University of Surrey research team are seeking 38 participants aged between 45-55 years old and over 65 years old.

The participants will be invited to consume either a milk-based muffin or one made from cricket flour.

Blood samples will be taken before consumption and up to four hours after, where the team will examine the sample and draw conclusions.

Dr Manders, Senior Lecturer in Exercise Physiology at the University of Surrey, is leading the project.

He said it was important to incorporate the insects into recognisable food types, making them psychologically more appetising:

“Many people envisage that they will be forced to eat insects straight out of a Tupperware box.”

“Incorporating it into food such as muffins makes it psychologically easier to eat and will still provide the protein needed to sustain a healthy lifestyle.”

“In our opinion this research is really relevant and important because there's more and more interest in insects as an alternative protein, but we still don't really know how effective they are.”

“Are they as easily digestible as beef or plant based proteins?”

“That's something we want to investigate because even though insects have been eaten for centuries, we don't necessarily know as much about them as a protein source.”

If you would like to take part in this study, please contact Dr Ralph Manders (r.manders@surrey.ac.uk).

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