Researchers warn of allergy risks from insect-based foods

Credit: Nathan Mateus James Cook University researchers say food derived from crickets and flies can cause allergic reactions in people with existing shellfish allergy—and this is not consistently picked up by currently available testing methods. Their study is published in Molecular Nutrition & Food Research. Professor Andreas Lopata and Dr. Shay Karnaneedi from JCU’s Australian Institute of Tropical Health and Medicine said edible insect proteins are increasingly manufactured for consumption by people and pets as a sustainable way to feed the world’s growing population. Professor Lopata, team leader and head of the Molecular Allergy Research Laboratory, said insects are highly Read More