Dissertation committee:
Ανδρονίκη Νάσκα, Καθηγήτρια, Ιατρική Σχολή, ΕΚΠΑ
Géraldine Boué, Associate Professor, Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering, ONIRIS/SECALIM
Ευαγγελία Σαμόλη, Καθηγήτρια, Ιατρική Σχολή, ΕΚΠΑ
Παγώνα Δ. Λάγιου, Καθηγήτρια, Ιατρική Σχολή, ΕΚΠΑ
Βασιλική Μπενέτου, Καθηγήτρια, Ιατρική Σχολή, ΕΚΠΑ
Γκίκας Μαγιορκίνης, Αναπληρωτής Καθηγητής, Ιατρική Σχολή, ΕΚΠΑ
Χαράλαμπος Προεστός, Καθηγητής, Τμήμα Χημείας, ΕΚΠΑ
Summary:
Food systems and dietary habits evolve in response to societal norms, individual preferences, health priorities, and environmental concerns. Growing awareness of the health and environmental impacts associated with red meat consumption has increased interest in novel, alternative protein sources, including edible insects. This study evaluates the potential of house cricket (Acheta domesticus) as a substitute for red meat using Risk-Benefit Assessment (RBA) methods. We developed a harmonized and standardized RBA methodological framework to assess the nutritional, microbiological, and toxicological profiles of house crickets and minced beef, as well as the health outcomes associated with their components. In addition, drawing on sociological aspects and public knowledge about these two types of food, we explored strategies to effectively communicate the study findings.
Using literature data and reports from European national food authorities, we initially selected an insect species with a nutrient profile and food technological prospects to replace red meat, as well as with high commercial potential in the EU market, i.e., house cricket. We conducted a comprehensive data compilation on dried and undried insect's forms, employing a systematic framework for data retrieval, extraction, and collation, creating new food composition tables for this novel food. A harmonized framework was developed to select the most relevant compositional components for RBA, considering nutrient content and hazard occurrence, health outcome severity, and public health implications. For health outcomes, meta-analyses were utilized reporting on associations with the intake of nutrients and toxicological elements. In microbiology, we used disease incidence and source attribution, as well as safety thresholds and exponential dose-response models for specific microbial agents. Using a probabilistic approach (through Monte Carlo simulations), we assessed the public health impact of substituting beef with cricket powder in burger patties, in the adult populations of Denmark, France, and Greece. To quantify the overall health impact, we used disability-adjusted life years (DALY) as a common metric, with the respective values retrieved from the Global Burden of Disease database. Communication strategies were developed through comprehensive literature reviews about risk perceptions, knowledge levels, and information needs of the public related to red meat consumption and entomophagy in Europe.
The findings of our study indicate that house cricket powder may be a viable dietary alternative to red meat. However, the health impact of this alternative is contingent upon the quantity utilized and the specific formulation of the food product in question. The sodium content emerged as a critical factor influencing the overall health impact. While house cricket powder is generally safe, it is not always a healthier alternative to beef. The incorporation of cricket powder into burger patties in a considered manner could result in a positive health impact; however, further research is needed to address existing uncertainties and data gaps. The effective communication of RBA results must consider emotional and cognitive factors, utilise trusted information sources, and reflect cultural contexts to support informed dietary choices and decision-making.
The potential of house cricket as a meat substitute is promising when this novel food ingredient is incorporated thoughtfully into recipes and product development. Our findings and the developed methodological framework emphasise the importance of continuous research and the refinement of RBA methodologies. This is crucial for addressing emerging food safety and nutrition challenges, particularly in light of the prevailing dietary shift trends and the need for swift, informed, and science-based decision-making that takes into account both health risks and benefits.
Keywords:
Red meat substitution, Red meat replacement, Alternative proteins, Novel foods, Edible insects, Risk-benefit assessment (RBA), Dietary shifts, Probabilistic modelling
