Entomophagy: a narrative review on nutritional value, safety, cultural acceptance and a focus on the role of food neophobia in Italy
In recent years, the consumption of insects, or entomophagy, has produced an increasing interest amongst scientists and ecologists as a potential source of animal protein. Eating insects is also interesting in terms of low greenhouse gas emissions and low land use. In contrast to tropical countries, where most of the 2000 edible insect species are traditionally consumed, the concept of eating insects is still new toWestern culture and diet.