Introduction:

The growing global demand for sustainable protein sources has intensified interest in edible insects as a viable nutritional alternative, owing to their high protein content and low environmental impact.

Objective:

This study systematically reviews the nutritional quality of edible insects as an environmentally sustainable option for human consumption.

Methodology:

A systematic review was conducted following PRISMA guidelines across Web of Science, Scopus, PubMed, SciELO, and Dialnet databases. Articles published between 2017 and 2024 in Spanish, Portuguese, and English were included. Search terms included "insects", edible insects", "Nutritional Value", "food quality", "production", "consumption", "human", "protein", y "food regulations". Non-original articles, reviews, and grey literature were excluded. After a rigorous selection process, a total of 10 relevant articles were identified.

Results:

Insects were found to contain protein ranging from 20% to 70% of their body weight, with digestibility values between 78% and 98%, and an amino acid profile comparable to that of beef or soy. Lipid content can reach up to 72%, with a high proportion of unsaturated fatty acids, along with essential minerals and vitamins.

Discussion:

These findings reveal that the nutritional composition is influenced by insect species, life cycle, and rearing conditions. They also highlight the potential of insects as high biological value protein sources and nutrient-rich alternatives for food fortification.

Conclusion:

The nutritional quality of certain edible insects supports their role in contributing to global food security and sovereignty in a sustainable manner.