Does Eating Insects Count as a Carnivore? A Deep Dive into Dietary Labels

December 14, 2025 •

4 min read

According to the Food and Agriculture Organization (FAO), approximately two billion people consume insects globally. But does eating insects count as a carnivore, or is the dietary classification more complex? The answer delves into the definitions of animal classification and human dietary habits.

Quick Summary

Eating insects, or entomophagy, technically counts as a carnivorous act, since insects are animals. An individual whose diet consists mainly of insects is an insectivore, a specific type of carnivore.

Key Points

Insects are animals: Biologically, insects belong to the kingdom Animalia, making their consumption technically a carnivorous act.
A specific term exists: The more precise term for an animal that eats insects is 'insectivore,' a subset of carnivores.
Humans are omnivores: As omnivores, humans can incorporate insect protein into their diets, a practice known as entomophagy, without changing their overall dietary category.
Insects are nutrient-dense: They offer a nutritional profile comparable to or better than conventional meat in some aspects, being rich in protein, essential minerals, and healthy fats.
Sustainability is key: Farming insects for food has a significantly lower environmental impact regarding land use, water consumption, and greenhouse gas emissions compared to traditional livestock.
Allergy risk: Individuals with a shellfish allergy may experience cross-reactivity to edible insects due to shared proteins.
Consumer acceptance varies: The 'ick factor' is a significant barrier in many Western cultures, though perception is shifting with more discreet insect-based products.

Understanding the Carnivore Label

To determine if consuming insects is a carnivorous act, one must first define what a carnivore is. A carnivore is an animal that obtains its energy and nutrient requirements from a diet consisting mainly or exclusively of animal tissue. The animal kingdom is vast and diverse, and not all carnivores are large predators. The word 'carnivore' is derived from Latin, meaning 'meat eater'.

Are Insects Animals?

One of the most foundational points of clarification is the biological classification of insects. Yes, insects are animals. They belong to the phylum Arthropoda and the class Insecta, which is part of the kingdom Animalia. The characteristics that place insects firmly in the animal kingdom include:

Multicellularity: They are complex organisms made of many cells.
Heterotrophy: They cannot produce their own food and must consume other organic material to survive.
Motility: They have the ability to move, at least during part of their life cycle.
Aerobic Respiration: They respire using oxygen.
Sexual Reproduction: The majority reproduce sexually.

The More Specific Term: Insectivore

Because the term 'carnivore' can conjure images of lions or tigers, it can be confusing to apply it to something like a frog eating a fly. This is where a more specific dietary classification becomes useful. An animal whose diet consists mainly of insects is known as an insectivore. Examples of insectivores range from small spiders and frogs to larger mammals like anteaters and armadillos. From a biological perspective, an insectivore is a specific type of carnivore.

The Role of Humans: Omnivores with Choices

Humans are not strictly carnivores but are classified as omnivores, meaning they can and do eat both plants and animals. The act of a human eating an insect is an example of entomophagy. While this specific meal is carnivorous in nature, it doesn't redefine the human's overall omnivorous dietary pattern. The consumption of insects has occurred throughout human history and is a common practice in many cultures worldwide, especially in Central and South America, Africa, and Asia. The FAO suggests insect farming as a sustainable solution to food security challenges.

Nutritional and Environmental Comparisons

Examining the nutritional aspects of insects compared to traditional meat sources reveals why they are a viable protein alternative, especially in discussions about sustainable food production. The nutritional content of insects can be highly beneficial, often providing high levels of protein, healthy fats, vitamins, and minerals.

Comparison Table: Insects vs. Traditional Meat


Feature	Insects (e.g., Crickets, Mealworms)	Conventional Meat (e.g., Beef, Pork)
Protein Content	Often higher protein percentage by dry weight; rich in essential amino acids.	Excellent source of complete protein; high bioavailability.
Fat Content	Generally lower in total fat, with a higher proportion of healthy unsaturated fats.	Can be high in saturated fat and cholesterol, depending on the cut.
Vitamins & Minerals	Excellent source of iron, zinc, magnesium, and B vitamins, especially B12.	Rich in heme iron and vitamin B12.
Dietary Fiber	Contains fiber (chitin) in the exoskeleton, beneficial for gut health.	Contains no dietary fiber.
Resource Use	Requires significantly less land, water, and feed.	Resource-intensive, requiring vast amounts of land and water.
Environmental Impact	Much lower greenhouse gas emissions.	Higher environmental impact due to methane and other emissions.

Processing and Digestibility

It's important to note that the presence of chitin in the insect exoskeleton, which provides dietary fiber, can also slightly lower the protein's overall digestibility compared to conventional meat. However, modern processing techniques like grinding insects into powder can mitigate this effect and create highly digestible and bioavailable protein sources.

Conclusion: Navigating the Nuance

So, does eating insects count as a carnivore? The simple answer is yes, from a purely biological perspective, as insects are animals. However, for humans, the terminology is more nuanced. As omnivores, humans incorporate various food sources into their diet. The act of entomophagy is a specific type of carnivorous behavior, just as eating a fish is piscivorous. The rise of insects as a sustainable food source challenges traditional dietary views, offering a nutrient-dense and eco-friendly alternative to conventional livestock. The conversation is less about strict dietary labels and more about expanding our understanding of what constitutes a valuable and responsible protein source for the future.

For further reading on this topic, the Food and Agriculture Organization of the United Nations (FAO) offers extensive research in their publication on "Edible Insects: Future Prospects for Food and Feed Security," which can be found on their website. This resource provides comprehensive detail on the nutritional, environmental, and cultural aspects of entomophagy, offering an authoritative perspective on the subject.

Frequently Asked Questions

Yes, insects can be considered a form of meat. Since they are classified as animals, their flesh and muscle tissue, just like that of other animals, fit the definition of meat.

A carnivore is a general term for an animal that feeds on other animals, while an insectivore is a more specific type of carnivore whose diet primarily consists of insects.

For those on a relaxed or animal-based carnivore diet, insects are often acceptable as they are animal products. However, some strict carnivores may choose to avoid them, citing their status as invertebrates or the possibility of plant-based feed sources.

Insects are a source of high-quality protein, essential amino acids, healthy unsaturated fats, vitamins (like B12), and minerals (like iron and zinc). Some species, like crickets, also contain prebiotic fiber beneficial for gut health.

Yes, insect farming is significantly more sustainable. Insects require less land, water, and feed, and produce far fewer greenhouse gas emissions than conventional livestock like cattle or pigs.

Yes, entomophagy is widely practiced, especially in tropical regions of Africa, Asia, and Latin America. An estimated two billion people worldwide consume insects regularly.

Potential risks include allergic reactions, particularly for individuals with shellfish allergies, and contamination from pesticides or heavy metals if not sourced from controlled farms. Safety regulations for edible insects are crucial.

Some insect species, like crickets, have a higher protein content by dry weight than beef. While beef protein has high bioavailability, modern processing can make insect protein similarly digestible, and insects offer additional benefits like fiber and different micronutrients.