Insects, a pathway to a new nutritional source

Introduction: According to FAO (2017) the world population will reach 9.7 billion by 2050 which makes it necessary to develop sustainable food and feed systems that answer the growing population nutritional needs without exerting a large ecological impact. Recent studies have shown the relevance of insects as a food source due to their nutritional content (they are good sources of protein, fibre and fatty acids). Moreover, insect farming, for human or livestock consumption, is relatively low- cost and eco-friendly when comparing to the common livestock industry. The impact of an insect containing diet upon the human organism is then relevant, particularly at the gut microbiota level which has been described as being linked to overall health. Future studies, focusing upon this relationship can reveal the true potential of insects as a balanced nutrient source and eventual benefits for the human gut microbiota and overall well-being. Conclusions: The demand for healthier food sources is important, however, it must be a conscientious demand defined by the boundaries of what is safe to eat, nutritionally balanced and even what is a sustainable practice. Nowadays, studies can show the impact of food sources and their nutrients on human health. Gut microbiota studies are leading the way to show the major interactions on the human body by screening the effects of novel foods and bioactives upon the organism. Insects and insect-based products are emerging as a possible response to all these concerns, as they are a good nutrient source and their farming is an eco-friendly and low cost process. Therefore, insects and insect-based ingredients may very well be one of the answers to a sustainable and healthier dietary shift, that may bring unforeseen benefits to the individual and the community.