Entomophagy and the risk of allergy

Though traditionally confined to some Asian, African and South American countries, consumption of edible insects, known as entomophagy, is gradually spreading to the USA and European countries. Although it remains rather limited, essentially for psychological reasons, in some European countries entomophagy is developing with the emergence of companies dedicated to the mass production of edible insects, together with the opening of restaurants specialized in menus featuring such insects. In spite of the nutritional interest and apparent safety of eating edible insects, it is advisable that we be aware of the allergic risk, which this may represent for people allergic to shellfish, mollusks or house dust mites Various panallergens such as tropomyosin and arginine kinase, which are common to insects, crustaceans, mollusks, dust mites and nematodes, can be responsible for the cross-reactivity between these organisms of different origins. In addition to these panallergens, other allergens more specifically associated with insects could likewise trigger allergic reactions. However, these allergens are still not well known and remain to be identified and characterized. In the meantime and because of the existence of cross-reactive allergens in insects, it seems wise to advise individuals known to be allergic to shellfish or mollusks to avoid eating edible insects. (C) 2014 Elsevier Masson SAS. All rights reserved.