This review critically evaluates the potential and significance of edible insects as alternative sources of protein and micronutrients compared to conventional meat within Southeast Asia, considering nutritional, environmental and socio-cultural perspectives.
A comprehensive literature review was conducted focusing on the nutritional composition and nutritional quality of edible insects, their environmental benefits, consumer acceptability influenced by culture, food diversity and challenges related to safety, aversion, regulations and cultural barriers. The literature review examines the data from 2010 to 2025 via a systematic search using specific keywords (edible insects, protein digestibility, protein digestibility-corrected amino acid score digestible indispensable amino acid score, iron bioavailability, nutritional composition) in Scopus and Web of Science on edible insects as a protein source. Standardized protocols were used to assess the quality of the records.
Results indicate that edible insects provide high-quality protein, essential amino acids, polyunsaturated fatty acids, and micronutrients such as iron, zinc, and vitamins, often at higher concentrations than in livestock meat. Environmentally, insect farming requires less land and water and produces fewer greenhouse gases. Although consumer acceptance of edible insects is increasing, particularly with technological innovations, cultural resistance and safety concerns remain significant barriers. The status of existing evidence varies due to differences in insect species, diet, and farming methods.
The review highlights the significant role edible insects can play in sustainable food systems, addressing global nutritional security. It calls for multidisciplinary efforts to overcome regulatory, sensory, and ethical challenges, facilitating the integration into mainstream diets, especially in culturally diverse contexts of Southeast Asia.
