Insectos comestibles: beneficios ambientales y nutricionales, riesgos y medidas regulatorias. Una revisión narrativa

• Perdomo-Balaguera, Erik Anderson ^[1] ; Valverde-Castro, César ^[1]
  1. [1] Universidad del Magdalena

     Universidad del Magdalena

     Colombia

     
• Localización: Duazary: Revista internacional de Ciencias de la Salud, ISSN-e 2389-783X, ISSN 1794-5992, Vol. 22, Nº. 1, 2025
• Idioma: español
• DOI: 10.21676/2389783X.6563
• Títulos paralelos:
  • Edible Insects: Environmental and Nutritional Benefits, Risks, and Regulatory Measures. A Narrative Review
• Enlaces
  • Texto completo (pdf)
• Resumen
  • español

    Los insectos comestibles representan una alternativa nutricional y ambientalmente sostenible frente a las proteínas animales convencionales. Destacan por su alto contenido en proteínas, aminoácidos esenciales, vitaminas y minerales, además de requerir menos recursos y generar bajas emisiones contaminantes. Esta revisión narrativa examina los beneficios y los riesgos microbiológicos, toxicológicos y alergénicos asociados a cría artesanal y los desafíos regulatorios actuales, marcados por la falta de armonización global. Para su integración segura en la alimentación humana se necesitan normativas claras y buenas prácticas. En contextos como el colombiano, también se deben superar barreras culturales mediante educación y sensibilización alimentaria.

  • English

    Edible insects represent a nutritionally and environmentally sustainable alternative to conventional animal proteins. They stand out for their high content of proteins, essential amino acids, vitamins, and minerals, in addition to requiring fewer resources and generating low polluting emissions. This narrative review examines the benefits and microbiological, toxicological, and allergenic risks associated with artisanal farming, as well as the current regulatory challenges stemming from the lack of global harmonization. Clear regulations and good practices are necessary for the safe integration of food into human consumption. In contexts such as Colombia, cultural barriers must also be overcome through education and increased awareness of food.

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