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Titre : | Consideration of insects as a source of dietary protein for human consumption (2017) |
Auteurs : | Tyler Churchward-Venne ; Philippe Pinckaers ; Joop van Loon ; Luc van Loon |
Type de document : | Article |
Dans : | Nutrition reviews (Vol 75, n° 12, 2017) |
Article en page(s) : | 1035-1045 |
Langues: | Anglais |
Descripteurs : |
HE Vinci Acides aminés ; Composition nutritionnelle ; Insecte ; Protéines ; Régime alimentaire |
Résumé : | Consumption of sufficient dietary protein is fundamental to muscle mass maintenance and overall health. Conventional animal-based protein sources such as meat (ie, beef, pork, lamb), poultry, fish, eggs, and dairy are generally considered high-quality sources of dietary protein because they meet all of the indispensable amino-acid requirements for humans and are highly digestible. However, the production of sufficient amounts of conventional animal-based protein to meet future global food demands represents a challenge. Edible insects have recently been proposed as an alternative source of dietary protein that may be produced on a more viable and sustainable commercial scale and, as such, may contribute to ensuring global food security. This review evaluates the protein content, amino-acid composition, and digestibility of edible insects and considers their proposed quality and potential as an alternative protein source for human consumption. |
Disponible en ligne : | Oui |
En ligne : | https://login.ezproxy.vinci.be/login?url=https://academic.oup.com/nutritionreviews/article/75/12/1035/4675267 |
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Cote | Support | Localisation | Section | Disponibilité |
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REV | Périodique papier | Woluwe | Espace revues | Consultation sur place uniquement Exclu du prêt |