ReviewJournal of the science of food and agriculture2026
The use of edible insects in human food.
Review in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their nutritional, environmental, and social aspects. More than 2000 insect species have been identified as safe for human consumption, offering a wide range of nutrients, including proteins, lipids, minerals, and vitamins at different life stages such as eggs, larvae, pupae, and adults. The fat content of edible insects ranges from 2% to 62%, with a predominance of unsaturated fatty acids, which can account for up to 75% of total fatty acids. Protein content varies between 20 and 76 g per 100 g of dry weight. In addition to their nutritional value, insect-based food production presents several environmental advantages, including lower water consumption, reduced greenhouse gas emissions, and higher feed conversion efficiency. Beyond human consumption, insects have also been traditionally used for medicinal and therapeutic purposes. Continued research and increasing consumer acceptance may enable insects to play a crucial role in transforming the food industry and contributing to a more sustainable and resilient global food system. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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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.