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Elderly Resistance vs. Youthful Acceptance: A Study on Insect Consumption across Age Groups.

María José Castro-Alija1,2, Ghazal Zolfaghari1, Carla Gutierrez Fernandez2

  • 1Multidisciplinary Assessment and Intervention in Health Care and Sustainable Lifestyles, Recognized Research Group, University of Valladolid, 47003 Valladolid, Spain.

Foods (Basel, Switzerland)
|August 29, 2024
PubMed
Summary

Insects offer a sustainable protein source, but acceptance varies by age. Older adults show more reluctance towards entomophagy (insect consumption) than younger individuals, highlighting the need for tailored strategies.

Keywords:
entomophagyfood neophobiainsectsnew foodsproteinsustainability

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Area of Science:

  • Food Science
  • Sustainable Agriculture
  • Consumer Behavior

Background:

  • Insects are recognized as a sustainable protein alternative to conventional livestock due to their nutritional benefits and lower environmental impact.
  • Growing global population and protein demand necessitate exploration of alternative food sources like insects.
  • Regional studies are crucial to understand local acceptance of entomophagy, especially in diverse European contexts facing resource scarcity.

Purpose of the Study:

  • To investigate the acceptance of insect consumption among different age groups in Castilla y León, Spain.
  • To identify factors influencing attitudes towards entomophagy, with a specific focus on older individuals.
  • To inform strategies for promoting insect-based diets and sustainable food practices.

Main Methods:

  • A survey was employed to gather data on consumer attitudes, preferences, and motivations regarding insect consumption.
  • Statistical analyses were utilized to identify demographic trends and significant associations in acceptance levels.
  • The study focused on regional data from Castilla y León, Spain.

Main Results:

  • Elderly participants demonstrated significant reluctance towards consuming insects, though willingness increased in survival contexts.
  • Younger demographics showed a greater propensity for trying insect-based foods, influenced by education and prior exposure.
  • Age emerged as a key demographic factor influencing the acceptance of entomophagy.

Conclusions:

  • Demographic variations, particularly age, significantly impact the acceptance of entomophagy.
  • Targeted strategies, such as discreet incorporation into familiar foods and emphasizing nutritional value, are needed to increase acceptance among hesitant groups, especially the elderly.
  • Collaborative efforts between researchers and stakeholders are vital for advancing insects as a viable and sustainable protein source.