Nutritional Value of Insects: Lipids and Fatty Acids

In addition to being consumed within the whole insect, insect oils and fats are gaining attention as valuable co-products during the processing of protein insect meals, particularly for applications in food and animal feed. This is because most edible species have a noticeable lipid content, but with a variable and interesting lipid composition depending on a huge diversity of endogenous and exogenous factors. This chapter reviews the lipid content, fatty acid profiles, lipid classes, and minor compounds in edible insects, with a focus on the species currently approved for food and feed in Europe. The potential health implications of insect lipids and the impact of the two major variability factors, the diet of the insects and their technological processing, on lipid composition, are discussed, supporting the integration of edible insect lipids into modern food systems.