In a recent development, the European Union has approved crickets as a food source. A study conducted by the Colorado State University has shown that consuming crickets can positively impact the human gut microbiome and reduce the risk of chronic diseases. The study involved roasting and grinding crickets into a fine powder, which was then added to a malt milkshake and pumpkin spice muffin. The taste and texture of the cricket powder were masked by the strong flavors of the milkshake and muffin. The study was conducted on a group of 20 healthy individuals between the ages of 18 and 48, with half of them consuming the cricket-infused food and the other half consuming regular food.
Despite the study being conducted on a group of healthy individuals, the researchers found two significant improvements in the cricket group. The inflammation marker TNF-alpha in the blood decreased, and the number of Bifidobacteria in the gut microbiome increased. Bifidobacteria are essential for the development of the immune system and are found mainly in the gut of infants. As people age, the number of gut bacteria decreases, which may lead to reduced immunity in older adults. TNF-alpha promotes chronic diseases such as Type-2 diabetes and cardiovascular diseases. The study suggests that consuming food with cricket powder may reduce chronic inflammation and, in turn, lower the risk of various chronic diseases.
The study’s findings are significant, given the growing concern over the impact of modern diets on human health. The use of insects as a food source has been gaining popularity in recent years, with many experts touting it as a sustainable and nutritious alternative to traditional meat sources. The approval of crickets as a food source by the EU is a significant step towards mainstreaming insect consumption. However, more research is needed to understand the long-term effects of consuming insects and to develop palatable insect-based food products.
