A review of cultural aspects and barriers to the consumption of edible insects

In recent years, edible insects have often been mentioned as new and innovative food items.Food identity, culture, and traditions are a strong justification and argument for food choices.In the present study, we collected, reviewed, and summarized the findings of published qualitative studies about the cultural aspects and the main barriers to the consumption of edible insects in different geographical regions of the world.While insects are extensively employed as a source of animal feed across numerous areas in Latin America, Asia, and Africa, there exists cultural reluctance in various regions, particularly in the Western world, hindering widespread acceptance.This cultural resistance plays a crucial role in shaping the acceptability and prioritization of utilizing insects as food.Cultural factors play an essential role in what?For example, the use of an insect species may be accepted by a region's population, but it is considered inedible in neighboring tribes.For example, In Iran, a type of cricket (mostly, Psalmocharias alhageos) is prevalent among local people in parts of Kerman Province and South Khorasan, while in other provinces, they do not consume it.The main obstacles to using insects for animal feed are customs and cultures, fear of consuming food, disgust, and disease risk factors.Therefore, there is a need for measures such as education, public policies, and cultural and marketing interventions that can lead to risk reduction, change of beliefs, cultural norms, and social acceptance.Despite persistent cultural barriers, there is a growing inclination towards altering cultural beliefs, resulting in increased acceptance and consumption of edible insects.