Issue 131 entomophagy

FOOD & DRINK

Claire Chaudhry Community NHS Dietitian/ Freelance Dietitian, BCUHB (NHS) and Private

In Claire’s 15 years of experience, she has worked in acute and community NHS settings. Claire has taught nutrition topics at universities and colleges and regularly provides talks to groups, NHS and private. www.dietitian claire.com REFERENCES For full article references please CLICK HERE . . .

ENTOMOPHAGY: THE BENEFITS OF INSECTS IN NUTRITION Entomophagy is the term used for eating insects.

Over 2,000 species of insects are consumed by humans worldwide, mainly in tropical regions. The insect’s eggs, larvae, pupae, as well as the body have been eaten by humans from prehistoric times to the present day.

The most popular insects consumed by humans around the world include beetles at 31%, caterpillars at 18%, wasps, bees and ants at 15%, crickets, grasshoppers and locusts combined make up 13%, true bugs make up 11% and termites, dragonflies and others make up the remaining 12%.1 Entomophagy has been presented to the UK public with programmes like Back in Time for Dinner (2015) and Doctor in the House (2016). These popular TV series featured episodes presenting insects as a food source with mixed opinions. Who can forget anxious celebrities watched by millions in I’m a Celebrity Get Me Out of Here!, participating in bush tucker trials eating insects as part of a punishing task!

WE ALREADY CONSUME INSECTS AND INSECT BY-PRODUCTS

Honey is consumed all around the world and is a by-product of bees that chew the pollen collected from flowers and regurgitate this as honey to feed their young. Cochineal, a red food colouring, is made from crushed scale insects and has been used for many years in food products. Cochineal is found in red cup cakes, pastries, yoghurts, juices and sausages. According to European food law, there is no published list of ‘tolerant’ levels of insect bodies/matter permitted in food. Food businesses are expected to meet ‘Article 14’ of Regulation (EC) 178/2002.2 Despite the regulations, insects do occasionally end up in our

food, e.g. on a leaf of your organic lettuce, or perhaps in a box of cereal.

WHAT ARE THE ADVANTAGES OF EATING INSECTS?

A sustainable food source for the planet With a growing global concern over the increasing population throughout the world and the unsustainable practices used for modern factory farming of animals, the future could be food shortages globally. These very real reasons enable the growing popularity of eating insects, which may prove to be a more sustainable dietary change and or dietary addition.

Insects are extremely plentiful and have a large biodiversity (variety) and are found in nearly all environments.

Insects have a high feed conversion efficiency, which is the capacity to convert feed mass into increased body mass, represented as kg of feed per kg of weight gain. (Crickets need 2kg of feed per 1kg of body weight; cattle require 12kg to produce the same amount of weight gain.)

Insect farming requires less water in the farming of other animals, e.g. cattle, chickens and pigs. Insects also emit less greenhouse gases which are harmful to the environment, compared with cattle, www.NHDmag.com February 2018 - Issue 131

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FOOD & DRINK chicken and pigs. They also have fewer welfare issues (although how insects experience pain is still unknown by entomologists). They also pose a low risk of transmitting zoonotic infections.

Insect rearing or farming is inexpensive, making it a useful livelihood in the poorest sections of the world, also, it does not require the clearing of land to expand production. Manual collection of wild insects could potentially save crops by increasing production and reduce the need for pesticides.1,3 PROTEIN CONTENT OF INSECTS

“Many edible insects provide satisfactory amounts of energy and protein for human consumption.”4 The nutritional values of edible insects are highly variable because of the huge diversity of species. Even within the same group of edible insect species, values differ depending on the stage or lifecycle of the insect, their habitat, temperature and their diet. Like with most food, preparation and processing methods (e.g. drying, boiling or frying) before consumption also influence the nutritional composition.

Cricket flour The history of dietary patterns change, one example is the accept ance of raw fish as sushi in the UK; 40 years ago this would have been unthinkable.

Thus, cricket flour or cricket powder seems a more visually acceptable introduction to entomophagy. In fact, there are a number of products sold in the UK and other countries already, e.g. United States of America and Canada use crickets for flour/powder, flavoured energy bars and pasta.

The cricket flour available to purchase in the UK is made from either two species of crickets: the house cricket Acheta domesticus (AD) and the Thailand native cricket, also known as the Mediterranean field cricket Gryllas bimaculatus.

Manufacturers report that the insects come from farms either in the Netherlands or Thailand. In order to process 100gm of cricket flour/cricket 36

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powder an average of 1,000-1,100 crickets are required and cricket flour/powder cost ranges between £5 and £10 per 100gm.

Four brands of cricket flour’s nutritional composition were compared: ‘Cornish Edible Insects’, ‘Eat Grub’, ‘Crunchy critters’ and ‘Nutribug’ (see Table 1). Energy per 100gm of cricket flour/powder was an average of 475 calories. Protein content in cricket flour/powder was very high with an average of 64gm protein per 100gm. Rumpold and Schluter found that 100gm crickets AD (based on dry matter) farmed in America contained between 55-70gm of protein (cricket flour/powder is a high calorie and high protein food4).

Hazardous chemicals comparable with commonly protein rich foods An evaluation of the literature looked at the prevalence of hazardous chemicals, e.g. PCBs, DDT (a pesticide) and metals found in European Union (EU) farmed crickets AD. The study concluded that levels of several hazardous chemicals were relatively low in farmed EU crickets and that they were similar or even lower than those measured in other commonly eaten foods such as meat, fish and eggs.5 WHAT ARE THE BARRIERS TO EATING INSECTS IN THE UK?

Consumer acceptance There is a limited amount of data on consumer perception and acceptance of eating insects, particular in the UK. In an area of Laos, South East Asia, a national survey looking at the prevalence of insect consumption surveyed over 1,059 adults. The results found that 96% consumed insects and entomophagy was widely accepted in this part of the world.6 Nearer to home, a small study conducted on Italian consumers showed that negative comments from family members and friends seemed to underline the importance of others’ opinions (especially a negative attitude) as a strong barrier against entomophagy.7 2015 saw the launch of ‘Grub Kitchen’, the first insect restaurant in Wales based in St David’s, Pembrokeshire.8 Grub Kitchen has been promoting entomophagy as an alternative protein source amongst school children in

Table 1: Nutritional composition of four cricket flour/powder brands per 100gm Nutrients per 100gm cricket flour/powder

Cornish Edible Insects AD (label)

Eat Grub (species not on label)

Crunchy Critters AD (website)

Nutribug AD (website)

Calories (Kcal)

472

501

518

457

Protein (gm)

58.5

61.8

56.8

67.8

Carbohydrate (gm)

8.4

8.5

5.5

5.5

4

0.5

0.5

2.8

Of which is sugar (gm) Total fat (gm)

Not listed

24

29.3

18.2

SFA (gm)

8.48

8.48

10.5

5.6

MUFA (gm)

5.14

5.14

7.9

Not listed

PUFA (gm)

9.09

9.09

9.4

Not listed

Not listed

Not listed

0.29

0.14

Trans fat (gm) Fibre (gm)

6

6

2.3

<0.5

Vitamin B2 (mg)

Not listed

Not listed

Not listed

3.20

Vitamin B12 (mg)

Not listed

0.024 (24mcg)

Not listed

Not listed

1.1

0.11

Not listed

125

Calcium (mg) Iron (mg) Phosphorus (mg) Potassium (mg) Salt (gm)

0.025

2.5

5.04

5.04

Not listed

705

Not listed

Not listed

11

1.1

Not listed

Not listed

Not listed (sodium 3.1mg)

Not listed (sodium 0.31mg)

0.6

Not listed

London. Food cooked by Andy Holcroft, head chef, includes black ant and cheese pate, alongside cricket and cauliflower bhaji. Reported comments from the school children included “delicious” and “disgusting”.9 Allergic reactions Studies looking at particular allergens causing allergic reactions in humans were found in insects. These allergens are also present in other animals that are part of the food chain including crustaceans, e.g. crab, lobster, prawn and shrimp. The same allergens have also been detected in dust mites and nematodes, e.g. worms.10 These allergens are not fully understood and for safety reasons recommendations have been made that any food label derived from insects now has to state allergy awareness.11 Dr Isabel Skypala, Allergy Dietitian reported in June 2017 in The Telegraph that allergies in adults have increased as a result of a rise in cochineal consumption

from the trend of red cupcakes.12 There has also been an increase in the number of histamine poisoning and/or scombroid poisoning outbreaks occurring from consuming insects.

These conditions can result in flushing and urticarial rashes of the skin, headache, nausea, diarrohea and vomiting. In worst cases, patients develop respiratory and breathing problems.13 Lack of clear policy for the UK European legislation via regulation EC 258/97 (repealed from January 2018 by regulation EU 2015/2283) states that all insect-based products (not only parts of insects or extracts, but whole insects and their preparation) belong to one of the categories of ‘Novel Food’. In the UK, the Food Standards Agency (FSA) classifies cricket flour/powder as a Novel Food and from June 2017 requires a Novel Food safety assessment from all suppliers of insects used for human consumption.14 www.NHDmag.com February 2018 - Issue 131

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FOOD & DRINK Microbiological contamination A study pyrosequencing microbial counts of Gryllus bimaculatus cricket flour/powder found that it contained high amounts of Enterobacteriaceae which are associated with soil contamination, human and animal faeces and high amounts of Clostridium perfringens which in large amounts can cause food poisoning in humans.

There was also presence of mould spores and opportunistic pathogens, e.g. Pseudomonadaceae and Lactococcus garvieae.15 Another study looking at four different heat treatments for Gryllus bimaculatus whole crickets found that the microbial quantity depended on the heat treatment and total bacteria counts were generally high in the samples, concluding that there is a need to establish effective species specific heat/drying procedures to ensure food safety and also to maintain nutritional quality.16 Moulds such as aflatoxin, which in high amounts can cause food poisoning,4 have been detected in foods such as peanuts, corn and edible insects. The control of microbes and detection of mould is best achieved by measures designed to prevent the contamination during storage, or detection and/or removal of contaminated material from the food supply chain.

Vitamins and minerals: levels inconsistent and not all are listed The cricket flour labelling regarding vitamin and mineral content has been inconsistent (see Table 1). ‘Eat Grub’ stated on the label that the cricket flour per 100gm contained 0.024mg (24mcg) of vitamin B12. This level of vitamin is high, containing four times the amount that is in 100gm of wild baked salmon.17 However, the other flours failed to list this vitamin. Riboflavin B2 was listed as 3.2mg in ‘Nutribug’ which is high; however, the other companies did not list B2 levels.

Calcium was listed in three of the flours, but was varied from the lowest of 0.11mg to 1.1mg to 125mg. Arnold Van Huis stated that, ‘Most species of insects contain little calcium because insects as invertebrates do not have a mineralised skeleton’.1 Potassium amounts were quoted in two of the flours; one contained 11mg, the other 1.1mg, differing greatly. Only one 38

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cricket flour quoted the inclusion of phosphorus and provided 705mg in 100gm of ‘Eat Grub’ cricket flour, which is high and comparable to drinking 750ml of semi-skimmed milk. Despite sodium no longer being permitted on a UK food label, sodium mg was listed on two of the flours and again were at different levels.

There are a few studies looking at the iron content of crickets,1,18 Rumpold and Schluter found that iron within Acheta domesticus crickets (dry matter per 100gm) ranged from adult crickets containing 6.27mg to juvenile crickets being highest at 19.68mg.4 Iron amounts also differed in the flours, ranging from 0.025mg (25mcg) to 5mg. In fact, due to the wide differences of iron content between ‘Cornish Edible Insects’ and ‘Eat Grub’, the companies were contacted and advised to double check their mg and gm.

Volume of 100gm insects eaten Eating 100gm of insects will be substantially more in volume than eating 100gm of meat if using cricket flour or cricket powder in baking muffins or biscuits. According to Fred McVittie from ‘Cornish Edible Insects’, due to the high amount of protein in the flour, only 10% of the recommended flour amount in gm is needed. So, for the double chocolate chip and ‘cricket’ muffin recipe, which requires 375gm of self-raising flour, 37gm of which is substituted by cricket flour to make 12 muffins.

Therefore, in order to consume 100gm of cricket flour, 33 muffins would need to be eaten!

There are other nutritionally comparable foods In comparison, there are other rich protein foods that can be consumed which match the macronutrient profile of cricket flour. A meat alternative, (albeit an unusual combination), consists of 2tbls of red cooked lentils, one cooked leg of chicken and one small fillet steak grilled (110gm), providing 446kcals and 62gm protein. A more plant-based meal and a more sustainable dietary option is three portions (340gm) of cooked mycoprotein pieces (e.g.

Quorn) and six Brazil nuts, providing 384kcals and 50gm protein. Unsurprisingly, the vitamin and mineral content of these two suggestions are, of course, far greater than the cricket flour,

and the plant-based suggestion also provides more fibre.

Cricket flour/powder is a high protein

high calorie food product, which has evidence of

Multiple uses of insects is limited Insects do not provide multiple uses like other animals that are farmed, e.g. dairy products, gelatine, wool, suede, leather and fur.

benefits for our future environment when compared with other farmed animals in the current food chain.

FURTHER RESEARCH IS NEEDED

Further research is required on the processes involved in the large scale production of insect farms, e.g. insect’s diet, hygiene practices of processing, storage, handling and transport of the insects alive and/or dead. This will, therefore, lead to the development of a UK policy to protect consumers.

All labelling in the UK has to comply with EU labelling policy regulation 1169/2011, which is the provision of food information to consumers regarding front-of-pack labelling: • Correct nutritional information for macronutrients per 100gm, also using the UK traffic light labelling system, e.g. RIs comparing total fat, saturated fat, sugar and salt.

• Information on vitamins and minerals is not mandatory, but would be beneficial if a food product is high in certain nutrients.

• The labelling of sodium is not permitted, it has to be salt (sodium chloride) expressed in grams.

• All ingredients must be listed in descending order of weight if added to the insects.

Ingredients such as vegetable oils, must also have the type of oil listed as well, e.g. palm oil and sunflower oil. If there is any hydrogenated oil on the label, it must state if it is fully hydrogenated or partially hydrogenated.

• Where the allergen is not obvious from the name in the ingredient, there should be a clear reference to the name of the allergen next to the ingredient. Food business can

choose how to highlight the allergen in either bold, italics or underlined fonts. An allergy advice statement at the bottom of the label may also be used, e.g. ‘Allergy advice: for allergens see ingredients in bold.’

It is recommended that insects and insect-based product are heated by the consumer before consumption. Boiling/oven baked/ frying the product will help to reduce the bacterial load, in particular for immunocompromised individuals.

The vitamin and mineral composition of cricket flour/powder needs further clarification and uniformity. Also, further studies are required regarding the bioavailability of minerals in humans from entomophagy, e.g. iron absorption.

CONCLUSION

Cricket flour/powder is a high protein high calorie food product, which has evidence of benefits for our future environment when compared with other farmed animals in the current food chain. However, further research is required, in particular on vitamin and mineral composition and food safety, before dietitians can ‘chirp’ about the nutritional benefits of cricket flour/powder.

Acknowledgement With thanks to the companies who provided me with information on cricket flour/powder and Fred Mcvittie from Cornish Edible Insects who provided me with his time, advice on cooking insects and a free sample of cricket flour/powder. www.NHDmag.com February 2018 - Issue 131

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