ArticleFoods (Basel, Switzerland)2022
The Consumption of Insects in Switzerland: University-Based Perspectives of Entomophagy.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Increasing the Acceptability of Insect-Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption.Comprehensive reviews in food science and food safety · 2026Review
- Nudging Consumer Behavior with Social Marketing in Portugal: Can Perception Have an Influence over Trying Insect-Based Food?Insects · 2023Article
- Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: Some New Perspectives.Foods (Basel, Switzerland) · 2023Article
- The Potential Future of Insects in the European Food System: A Systematic Review Based on the Consumer Point of View.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors.
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Abstract
Although insects have long been part of the human diet in many countries, they are poorly received and accepted in European and North American countries. Therefore, this cross-sectional observational study, based on a structured questionnaire, aimed to evaluate the level of acceptability of entomophagy among young adults in a Swiss university context. The variable "acceptability of consuming insects" (ACI) was calculated according to the perception of entomophagy of each participant. The ACI was related to various socio-demographic and behavioral aspects. A total of 290 responses were validated and analyzed. The mean ACI score was 3.7 out of 6.0 (SD 1.1). Most participants responded that the most likely reason for eating insect foods was curiosity. The most common reason for not eating such foods was disgust. None of the socio-demographic variables showed a significant association with ACI. Generally, participants in this study showed a potential interest in entomophagy-on a theoretical level, as measured here by the ACI. In practice, however, there are still barriers, including disgust, which contribute to the low consumption of these foods, at least in Switzerland.
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