ReviewFood chemistry: X2024
Edible crickets as a possible way to curb protein-energy malnutrition: Nutritional status, food applications, and safety concerns.
Review in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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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.
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Who cites it
7 citing papers in PubMed.
- Effect of Dietary Inclusion of House Cricket (Animals : an open access journal from MDPI · 2026Article
- Improving Gut Microbiota and Growth Performance of Edible Crickets (Microorganisms · 2026Article
- Fermentation of House Crickets (Foods (Basel, Switzerland) · 2025Review
- Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions.Foods (Basel, Switzerland) · 2025Article
- Comparative Analysis of the Gut Microbiota of Thai Indigenous Chicken Fed House Crickets.Animals : an open access journal from MDPI · 2025Article
- Review
- Purification of polyphenol oxidase from tea (Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Protein malnutrition is a major public health concern in the developing world. The livestock products are a good source of high-quality protein, but the livestock industry is a source of pollution and one of the leading causes of climate change because the slaughtering of animals results in the accumulation of waste, offals, and several inedible body portions. The rapid increase in the human population and inadequate supply of traditional protein sources have driven a search for novel and alternative protein sources such as edible insects. This review extensively explores the nutritional value, allergenicity, and safety considerations associated with consuming common house crickets and other related insect species. A wide range of cricket protein-based products are currently available and provide some attractive options to the consumers such as protein-enriched bakery products and gluten-free bread for celiac patients. The cricket protein hydrolysates are used as preservatives to improve the stability of cheddar cheese and goat meat emulsions during storage. The risks associated with edible crickets and their products are bacteria, mycotoxins, polychlorinated dibenzodioxins, pesticide residues, heavy metals, and the presence of allergenic proteins.
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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.