Consumption of sufficient dietary protein is fundamental to muscle mass maintenance and overall health. Conventional animal-based protein sources such as meat (ie, beef, pork, lamb), poultry, fish, eggs, and dairy are generally considered high-quality sources of dietary protein because they meet all of the indispensable amino-acid requirements for humans and are highly digestible. However, the production of sufficient amounts of conventional animal-based protein to meet future global food demands represents a challenge. Edible insects have recently been proposed as an alternative source of dietary protein that may be produced on a more viable and sustainable commercial scale and, as such, may contribute to ensuring global food security. This review evaluates the protein content, amino-acid composition, and digestibility of edible insects and considers their proposed quality and potential as an alternative protein source for human consumption.
Churchward-Venne, T. A., Pinckaers, P. J. M., van Loon, J. J. A., & van Loon, L. J. C. (2017). Consideration of insects as a source of dietary protein for human consumption. Nutrition Reviews, 75(12), 1035-1045. https://doi.org/10.1093/nutrit/nux057