Quer saber mais sobre os benefícios da entofagia (alimentação com insetos)?
Existem inúmeras vantagens para incluir insetos na sua dieta, ambientais e nutricionais, seguem aqui algumas:
Porque ajuda a combater as alterações climáticas – Basta substituir uma parte do nosso consumo habitual de carne ou peixe por insetos para reduzirmos a nossa pegada ecológica. Os insetos gastam menos recursos que as outras fontes proteicas animais.
Porque são ricos em Proteína – Os insetos contém um valor proteico muito elevado, de fácil digestão e ainda contêm praticamente todos os aminoácidos essenciais e uma enorme variedade de macro e micronutrientes.
Porque são saudáveis – Os insetos são um alimento muito rico e equilibrado e com propriedades prebióticas, antimicrobianas, hipoalergenicas e anti inflamatorias. São nutricionalmente densos e o seu consumo reduz a obesidade e pode ajudar a combater diabetes e outras doenças que afetam a nossa saúde.
Porque são saborosos e versáteis – O seu sabor assume várias nuances, desde grãos torrados, frutos secos e até batata frita, tudo depende de quem prova. Inteiros ou moídos, são um excelente ingrediente de sabor e aroma leves, que permite a sua incorporação em qualquer alimento ou consumido inteiro.
Factos e Estudos Científicos sobre Entofagia
Para quem quiser consultar os últimos estudos sobre as vantagens da entofagia, pode pesquisar os seguintes Estudos Científicos :
“In our study, the insect species are a good source of digestible protein as shown by the comparable value of digestibility with that of whey. This study further demonstrated that traditional processing has an influence on the protein content, protein digestibility and mineral bioaccessibility of edible insects.” – https://doi.org/10.1016/j.foodres.2019.03.052
“(…) undisputed that they represent an alternative sustainable source for animal-related protein for food and feed in general. Insects are generally rich in protein and fat and can provide essential amino acids, unsaturated fatty acids, and micronutrients (…)” –https://doi:10.2527/af.2015-0015
“For the pellet fraction, the most abundant proteins were muscle proteins, including actin and its fragment, tropomyosin and troponin (…) – https://edepot.wur.nl/330195
“Edible insects are a good source of quality protein that could meet protein requirements in resource-limited populations to curb protein deficiency. There is a strong need to further promote edible insects as a good alternative animal protein source.” – https://doi.org/10.18697/ajfand.86.17645
“Insects have a high protein content and their amino acid profiles are suitable for production animals and humans alike. This protein is highly digestible; hence, insects are generally a good source of dietary protein. In most cases methionine is the first limiting amino acid when insects are used as food or feed. Fat is the next most prominent nutrient in insects. Large variations in fat content and fatty acid composition occur due to species, life stage, diet and gender(…)” – https://www.wageningenacademic.com/doi/10.3920/JIFF2020.0050
“We found that ingestion of either whey, soy or insect protein isolate all resulted in a significant increase of EAA, BCAA and leucine compared to placebo (water), (…) the data suggests that protein extracted from insects may be a potential future alternative to soy protein in daily human nutrition.” – https://dx.doi.org/10.3390%2Fnu10101357
“ (…) position of edible insects like the house cricket a sufficient amount of essential amino acids, unsaturated fats, fiber, vita-mins, and minerals, including vitamin B12, iron, zinc, and calcium may make them a suitable alternative to animal and plant foods, such as pork, chicken, and beef in human diets. The nutrient profile of edible insects may lend them to benefit human health through their consumption by potentially improving gastrointestinal health, increasing immune function, decreasing the risk of bacterial infection, and even reducing chronic inflammation that may be associated with cancer and cardiovascular disease. – https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5488800/
“The nutrient com-position of edible insects like the house cricket–a sufficientamount of essential amino acids, unsaturated fats, fiber, vita-mins, and minerals, including vitamin B12, iron, zinc, andcalcium–may make them a suitable alternative to animaland plant foods, such as pork, chicken, and beef in humandiets. The nutrient profile of edible insects may lend themto benefit human health through their consumption bypotentially improving gastrointestinal health, increasingimmune function, decreasing the risk of bacterial infection,and even reducing chronic inflammation that may be associ-ated with cancer and cardiovascular disease. The high pro-tein and amino acid content of insects may also allow themto be used as dietary supplements in combination withresistance exercise for the elderly and those attempting tobuild muscle mass, however more research is warranted inthis area.” –http://dx.doi.org/10.1080/10408398.2020.1867053
“These ﬁndings suggest the potential of lesser meal-worm protein hydrolysates to serve as functional foodingredients to help improve glycemic regulation.” –http://dx.doi.org/10.1111/ijfs.13982
“One result is less circulating lipids such as cholesterol and TAGs, which reduces the risk of cardiovascular diseases (Gurr et al. 2016). The n-3 FAs have several positive effects on the health. Cardiovascular diseases, diabetes, cancer, and inflammatory responses can be affected in a positive way (Undeland 2005). – https://stud.epsilon.slu.se/12774/1/bragd_u_171019.pdf
“(…) prolonged absorption of glucose after consumption of products rich in SDS (slowly digested starch) inhibits the release of free fatty acids from adipose tissue. Reducing their inflow to the liver promotes the faster removal of glucose from the cardiovascular system and consequently leads to a decrease in the serum concentration. These features of SDS give products rich in this component low glycemic index values.(…) Moreover, it is very beneficial that the addition of mealworm flour to biscuits caused an increase in slowly digested starch, with a decrease in rapidly digested starch. The results showed that edible insects might be a good nutritive and bioactive additive to traditionally eaten food, which was confirmed based on fortification of the shortcake dough. – https://doi.org/10.3390/molecules25235629
“In our ongoing research to find therapeutic compounds for Alzheimer’s disease (AD) from natural resources, the inhibitory activity of the BACE1 enzyme by Tenebrio molitor larvae and its major compounds were evaluated. The present findings would clearly suggest potential guidelines for designing novel BACE1 selective inhibitors.” – https://doi.org/10.1089/jmf.2013.2968
“It is reputed for the treatment of numerous neurological disorders related to oxidative stress including stroke. Therefore, we hypothesized that silkworm pupae could attenuate memory impairment and neurodegeneration in Alzheimer’s disease. In the present study, we determined the effect of silkworm pupae on the neurodegeneration and memory impairment in animal model of Alzheimer’s disease.” – https://doi.org/10.3844/ajabssp.2012.330.336
“The overall physical characteristics of mealworm chitin and chitosan were similar to those of the commercial products derived from crustaceans. However, mealworm chitin showed a significantly softer texture than crustacean chitin with superior anti-inflammatory effects. Hence, mealworm chitin and chitosan could be employed as novel resources with unique advantages in industries.” – https://doi.org/10.3390/foods10030640
“Therefore, mealworm oil has appropriate characteristics for general-purpose use. Moreover, the antioxidant capacity and anti-inflammation activity of DF-M extract were very high, likely as a result of abundant glucosamine derivatives and functional peptides. In short, defatted mealworm powder has adequate nutritional value and is rich in protein, minor nutrients, and bioactive compounds. Mealworm oil, a byproduct of DF-M, also had good nutritional value and characteristics for versatile use as a food ingredient. “ – https://pubmed.ncbi.nlm.nih.gov/31906597/
“It can be concluded that edible insects are a rich source of bioactive peptides with antioxidant and anti-inflammatory activities. Our results show that, after the digestion and absorption process, edible insects have high antiradical activity and an ability to chelate iron ions and can inhibit lipoxygenase and cyclooxygenase-2 activity. It should be noted that consumption of edible insects and foods enriched with insect proteins or fats may be potentially beneficial to the human body.” – https://www.mdpi.com/2072-6643/9/9/970
“Insects represent a viable source of proteins and fats since they have a low environmental cost of production” – https://www.intechopen.com/books/insect-physiology-and-ecology/potential-of-insect-derived-ingredients-for-food-applications
“The demand for meat products is expected to increase fromcurrent levels by more than 75% in 2050 due to populationgrowth and rising incomes. The per capita increase will belarger in developing countries (from 28 kg in 2005/2007 to42 kg in 2050) than in developed countries (from 80 to 91 kg).” -https://www.researchgate.net/publication/319860760_The_environmental_sustainability_of_insects_as_food_and_feed_A_review
“The major environmental advantages of insect farming compared to livestock production are as follows: (1) less land and water is required; (2) greenhouse gas emissions are lower; (3) insects have high feed conversion efficiencies; (4) insects can transform low-value organic by-products into highquality food or feed; This study shows that insects can be produced on diets composed of food by-products (…) on suitable diets the insects utilized protein more efficiently than conventional production animals (…)” – https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0144601
“The environmental benefits of rearing insects for food and feed are founded on the high feed conversion efficiency of insects. Crickets, for example, require only 2 kilograms of feed for every 1 kilogram of bodyweight gain. In addition, insects can be reared on organic side-streams (including human and animal waste) and can help reduce environmental contamination. Insects are reported to emit fewer greenhouse gases and less ammonia than cattle or pigs, and they require significantly less land and water than cattle rearing. Compared with mammals and birds, insects may also pose less risk of transmitting zoonotic infections to humans, livestock and wildlife, although this topic requires further research.” – http://www.fao.org/3/i3253e/i3253e.pdf