Are Humans Supposed to Eat Insects? Exploring the Truth of Entomophagy

December 2, 2025 •

3 min read

Over 2,000 species of insects are consumed by humans in more than 100 countries globally, suggesting that entomophagy is a far more widespread practice than many in Western societies believe. But the question remains: are humans supposed to eat insects? The answer lies in understanding our evolutionary history, the remarkable nutritional benefits of edible insects, and their significant potential as a sustainable food source for the future.

Quick Summary

This article explores the historical, nutritional, and environmental context of entomophagy to address whether eating insects is a natural part of the human diet. It highlights the benefits of edible insects as a sustainable protein source and discusses the safety and cultural factors influencing their acceptance, particularly in Western cultures.

Key Points

Entomophagy is historically natural: Evidence suggests early humans ate insects, and the practice remains common in many cultures globally.
Insects are nutritionally superior: Many edible insects offer higher protein content, healthier fats, and more micronutrients like iron and zinc compared to conventional meat sources.
Insect farming is environmentally sustainable: Requires significantly less land, water, and feed, while producing lower greenhouse gas emissions than livestock farming.
Food neophobia is the primary barrier in Western cultures: Psychological disgust, not biological necessity, prevents widespread acceptance in many Western countries.
Processing can increase acceptance: Converting insects into unrecognizable forms, such as flour, and incorporating them into familiar foods can help overcome cultural taboos.
Safety requires controlled farming: To avoid microbiological risks and contaminants like heavy metals or pesticides, insects for human consumption should be farm-raised under hygienic conditions.
Allergy risk exists for those with shellfish allergies: Cross-reactivity between insect and crustacean allergens is a known issue, requiring clear labeling and caution for at-risk individuals.

A History of Human-Insect Consumption

Insects have been a part of the human diet since prehistoric times, with evidence found in fossilized human feces and ancient cave paintings. While the practice has declined in some regions due to Western influence, it remains important in many parts of Africa, Asia, and Latin America, where insects are a valued food source.

Historical and Cultural Traditions

Ancient Romans: Consumed insects like beetle larvae, sometimes as a delicacy.
Biblical References: The Old Testament mentions locusts and grasshoppers as acceptable foods.
Mesoamerican Cultures: Historically and currently consume a variety of insects sold in markets.
African Delicacies: Mopane worms are a significant protein source and delicacy in sub-Saharan Africa.

The Nutritional Powerhouse of Edible Insects

Edible insects offer a nutritional profile comparable or superior to conventional meats, varying by species but generally rich in beneficial nutrients.

Comparing Edible Insects and Conventional Meats


Nutrient	Edible Insects (e.g., Crickets, Mealworms)	Conventional Meats (e.g., Beef, Chicken)
Protein	High protein content, including all essential amino acids.	Significant protein source.
Fats	Rich in essential fatty acids.	Fat content varies.
Vitamins	High in B vitamins, including B12.	Contains B vitamins.
Minerals	Excellent source of iron, zinc, magnesium, and calcium.	Provides various minerals.
Fiber	Contains chitin, a prebiotic fiber.	Low in dietary fiber.

Environmental Sustainability: A Compelling Argument

Insect farming is significantly more sustainable than conventional livestock, offering a viable solution to increasing food demand driven by global population growth.

Why Insects are a Sustainable Option

High Feed-Conversion Efficiency: Insects efficiently convert feed into body mass, requiring much less feed than cattle.
Reduced Greenhouse Gas Emissions: Insect farming produces considerably fewer greenhouse gases.
Minimal Resource Requirements: Insects need less land and water and can be raised on organic waste.

Overcoming Barriers to Western Acceptance

Food neophobia, a psychological aversion to eating insects, is a major hurdle in many Western cultures. Strategies aim to improve acceptance.

Strategies for Mainstream Acceptance

Processing into Unrecognizable Forms: Using insect flour in familiar products helps overcome the visual barrier.
Marketing and Education: Highlighting benefits can shift perceptions.

Safety Considerations and Allergies

Eating farmed insects is generally safe with proper hygiene, but potential risks exist.

Key Safety Issues

Microbiological Risks: Reduced by cooking and heat treatments.
Allergenic Concerns: Cross-reactivity with crustaceans is a risk; labeling is important.
Contaminants: Controlled farming minimizes risks from heavy metals or pesticides.

Conclusion: The Verdict on Edible Insects

Are humans supposed to eat insects? While not biologically mandated, historical evidence shows long-standing human consumption. It is a natural and healthy practice. The sustainability and nutritional benefits make insects a compelling food source for the future. Acceptance in Western cultures is primarily a psychological challenge, addressable through education and innovative products. Insects could be a key part of future food systems.

Visit the Food and Agriculture Organization of the United Nations (FAO) for more information on edible insects.

The Role of Regulation and Future Prospects

Regulation is increasingly addressing insect consumption, with some species approved in regions like the EU. Controlled farming ensures safety and supply. Ongoing research and product development aim to increase consumer acceptance and integrate insects into the global diet.

Frequently Asked Questions

Eating properly prepared, farmed insects is safe for most people, but individuals with a shellfish allergy should avoid them due to a high risk of cross-reactive allergic reactions. Proper cooking and sourcing from controlled environments are also essential to mitigate risks from bacteria or contaminants.

Over 2,000 species of insects are known to be edible, with common examples including crickets, mealworms, grasshoppers, ants, and silkworm pupae. However, it is crucial to only consume species explicitly farmed for human food, and never wild insects, which can be poisonous or carry parasites.

No, the taste and texture of insects vary significantly by species, diet, and preparation method. Many are described as having nutty, earthy, or shrimp-like flavors, while others can be buttery or have more complex notes.

The primary reason is cultural aversion, also known as food neophobia. Decades of traditional diets in Western countries have created a psychological barrier rooted in disgust towards consuming insects, a perception that is very different from many other parts of the world.

Yes, edible insects are promoted by organizations like the FAO as a potential solution to global food security issues due to their high nutritional value and low environmental impact. They are highly efficient converters of feed into protein, require minimal resources, and can be farmed anywhere in the world.

Insects are highly comparable and often nutritionally superior to traditional meat sources. Many species contain higher protein content, more essential minerals like iron and zinc, and healthier omega-3 and omega-6 fatty acids.

The biggest obstacle is cultural and psychological acceptance, rather than nutritional or environmental factors. Educating consumers and presenting insects in non-recognizable forms, like protein powders, are key strategies to overcoming this barrier.