Edible insects as a sustainable protein source: a meta-analysis

With the global population set to reach 9.7 billion by 2050, posing a potential 75% increase in food demand, this study examined the viability of edible insects as a sustainable protein source compared with beef. Employing a meta-analysis approach, data were synthesized from studies conducted over the past 13 years, using Hedges’ d effect size and mixed model methods. The parameter values included the nutritional, environmental, and economic aspects of edible insects. Out of 10,119 articles screened, 222 were selected for analysis, revealing 135 different species. Subsequently, 10 species were selected, based on the most comprehensive data available, for mixed model analysis. Although the protein content of these 10 edible insect species was generally lower than that of beef, certain species exhibited amino acid scores surpassing those of beef. Edible insects also exhibited significantly higher calcium, iron, and zinc content compared with beef. Environmental aspects may enhance the value of edible insects as they exhibited greater advantages compared with beef. Despite some identified risks in incorporating edible insects into the diets of humans and animals, there remain potential areas for further investigation and development, such as addressing fat content, indigestible carbohydrate, availability, and sustainability aspects. Further research is required to promote local edible insect products as nutritious food and feed.