Food allergy to edible insects

Edible insects can provide a new source of protein for a rapidly growing world population. In this review we summarize articles on the allergenicity of edible insects (case reports, primary and secondary allergy, effect processing and allergens). Co-sensitization/allergy has been established for cockroaches, crustaceans and/or house dust mites and various edible insects. Primary food allergy was suspected to mealworm, mopane worm, bee larvae and silkworm. The effect of processing is treatment, protein, species, and patient dependent. There are five silkworm allergens recognized by the WHO/IUIS, but many potential new allergens have been discovered. Consumption of insects poses an allergenic risk, but they are unlikely to pose a greater risk than other allergenic foods such as crustaceans.