Allergic risks of consuming edible insects: A systematic review

Area of Science:

• Food science
• Allergology
• Entomology

Background:

• Growing demand for sustainable protein sources necessitates exploring novel foods like insects.
• Assessing the safety of insect consumption, particularly allergic risks, is crucial.
• Understanding insect allergies is vital for public health and food innovation.

Purpose of the Study:

• To systematically review existing data on allergic risks associated with edible insect consumption.
• To analyze reported cases of insect food allergy and investigate cross-reactivity.
• To explore potential co-sensitization between insects, crustaceans, and house dust mites.

Main Methods:

• Systematic review of 25 articles, including case reports, prevalence studies, and cross-reactivity assessments.
• Analysis of data on insect food allergy cases and allergen characterization.
• Investigation of cross-reactivity and co-sensitization patterns.

Main Results:

• Clinically relevant cross-reactivity is observed between edible insects and crustaceans.
• The potential for co-sensitization between house dust mites and edible insects remains unclear.
• Tropomyosin and arginine kinase are suggested as key arthropod pan-allergens in insect allergies.

Conclusions:

• Edible insects present potential allergic risks, particularly cross-reactivity with crustaceans.
• Further research is required to elucidate co-sensitization with house dust mites and underlying molecular mechanisms.
• Understanding insect allergens is essential for safe integration into the food supply.