Knowledge: A Factor for Acceptance of Insects as Food

• Autor(a) principal: Zugravu, Corina
• Data de Publicação: 2023
• Outros Autores: Tarcea, Monica, Nedelescu, Mirela, Nuţă, Daniela, Guiné, Raquel, Constantin, Ciprian
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.19/7678
• topic: insects; sustainability; entomophagy; food safety; consumer attitudes; proteins

The role that insects will play in a healthier and more sustainable diet has been highlighted in the last years, at the European level. In future, due to environmental concerns and population growth, eating insects might be a solution for many problems. However, populations without the tradition of eating insects are still reluctant in accepting such a food as part of their diet. The present observational study highlights some factors that are influencing the acceptance of insects as food in Romania, in 2022. A number of 496 Romanian adults, 433 women and 63 men, with the mean age 39.3 ± 11 years, completed a validated questionnaire analyzing food behaviors, as well as attitudes and knowledge in relation to insects, including sustainability, nutrition and food safety aspects. Only 6.3% of participants had already eaten insects, while 43.8% claimed their openness to do it in future. Insect-based products were accepted more than insects that can be perceived as such. The most frequent words associated with insects were rather deleterious: disgust, odd, nausea, not to eat, or curiosity. Investigating the factors involved in insect acceptability in Romanians’ diets, we found a statistically significant correlation between openness to eat them and the knowledge about insects as being a valuable, sustainable and safe source of nutrients. Targeted education seems to be an important tool in accepting them as part of future diets.