ArticleInternational journal of environmental research and public health2022
Consumers' Acceptability and Perception of Edible Insects as an Emerging Protein Source.
Article in International journal of environmental research and public health, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT07456319 (Sustainable Insect-based Protein Supplement in the Elderly), which is not on this map. Cited by 28 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Sustainable Insect-based Protein Supplement in the Elderly: a Pilot Study
Who cites it
28 citing papers in PubMed.
- Insects as an Alternative Protein Source: A Sustainable Approach to Future Food Security.Insects · 2026Review
- Visual Assessment and Information Effects on Consumer Acceptance of Insect-Based Foods: The Role of Attitudes, Knowledge, and Sociodemographics.Foods (Basel, Switzerland) · 2026Article
- Article
- Edible Insect-Based Beverages: A Narrative Review of Functional, Technological, and Experimental Dimensions.Insects · 2026Review
- Enrichment of Pasteurized Dairy Product and Brownie With Edible Insect (Food science & nutrition · 2025Article
- From Curiosity to Consumption: Consumer Attitudes Toward Alternative Proteins in Northwestern Italy.Foods (Basel, Switzerland) · 2025Article
- Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives.Nutrients · 2025Review
- Exploring Novel Foods: Consumer Willingness and Acceptance of Edible Insects as a Sustainable Alternative Protein Source in Saudi Arabia.Foods (Basel, Switzerland) · 2025Article
- A Review on the Current Research and Industrialization Status of Edible Insect Protein.Food science of animal resources · 2025Review
- Are Insect-Based Foods Healthy? An Evaluation of the Products Sold in European E-Commerce.Foods (Basel, Switzerland) · 2025Article
- Sustainable Meat Alternatives: Incorporation ofFoods (Basel, Switzerland) · 2025Article
- Methods of Protein Extraction from House Crickets (Foods (Basel, Switzerland) · 2025Article
- Factors Influencing the Intention to Eat Insects as an Alternative Protein Source: A Sample from Turkey.Foods (Basel, Switzerland) · 2025Article
- Consumer attitudes and perceptions on consumption of edible insects among communities in western Kenya.PloS one · 2025Article
- Never too late to try something new: attitudes and intention to taste foods from alternative protein sources in a sample of Italian older adults.Frontiers in nutrition · 2025Article
- What Veterinarians Need to Know About the Newly-Emerging Field of Insects-as-Food-and-Feed.Veterinary sciences · 2024Review
- The Commercial Application of Insect Protein in Food Products: A Product Audit Based on Online Resources.Foods (Basel, Switzerland) · 2024Article
- Exploring the Possibilities of Incorporating Edible Insects into a Vegetarian Diet: A Survey of Vegetarian Consumer Acceptance.Nutrients · 2024Article
- Elderly Resistance vs. Youthful Acceptance: A Study on Insect Consumption across Age Groups.Foods (Basel, Switzerland) · 2024Article
- The Impact of Freeze-DriedInsects · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent years in Western Europe, studies on entomophagy have drawn the attention of many researchers interested in identifying parameters that could improve the acceptability of insect consumption in order to introduce insects as a sustainable source of protein into the future diet. Analysing the factors involved in consumer acceptability in the Mediterranean area could help to improve their future acceptance. A cross-sectional study was conducted using an ad-hoc questionnaire in which 1034 consumers participated. The questionnaire responses allowed us to study the areas relevant to acceptance: neophobia, social norms, familiarity, experiences of consumption and knowledge of benefits. Only 13.15% of participants had tried insects. Disgust, lack of custom and food safety were the main reasons for avoiding insect consumption. Consequently, preparations with an appetising appearance need to be offered, with flours being the most accepted format. The 40-59-year-old age group was the one most willing to consume them. To introduce edible insects as food in the future, it is important to inform people about their health, environmental and economic benefits because that could increase their willingness to include them in their diet.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.