ENTOMOPHAGY ? NUTRITIONAL AND PSYCHOLOGICAL ASPECTS

Abstract

It is estimated that in 2050, the global population will be 9 billion people, which will result in a significant increase in the demand for food compared to the current state. In connection with the above, the need to find an alternative way of feeding for human beings is increasingly discussed. One of the postulated ideas is entomophagy, or eating insects. This is a good idea from a health, environmental and socio-demographic perspective. In terms of nutrition, the majority of edible insects, with a properly balanced menu, can provide the optimal amount of energy and protein in the human diet, as well as meet the requirements of amino acids. Insect tissues are also characterized by high content of mono- and polyunsaturated fatty acids and are rich in minerals and vitamins. This concept, however, faces many obstacles, mainly relating to psychological aspects. In order to explain the reluctance of European consumers towards entomophagy, the most common are the phenomena of neophobia and disgust. At the same time, the inhabitants of Western countries are characterized by culinary curiosity and constant search for new taste sensations, which is undeniably associated with entomophagy.