Are insects in food dangerous?

Are insects in food dangerous? Allergens, risks and precautions

The growing presence of insects in our food raises legitimate health questions. Are they dangerous? For whom? What are the real risks? Here is what you need to know before consuming products that may contain insect-derived ingredients.

1. Allergy risks

The main danger associated with insect consumption is allergic reaction. Insects share proteins with crustaceans (prawns, lobster, crab) and dust mites. People already allergic to these organisms have a significantly higher risk of reacting to insect-based products.

Possible symptoms include:

• Hives or skin rashes
• Swelling of the lips, throat or face (angioedema)
• Digestive disorders (nausea, vomiting, abdominal pain)
• Respiratory difficulties
• In severe cases, anaphylactic shock

This cross-reactivity is recognised by European health authorities, which is why insect-based products must carry allergen warnings on their labels.

2. Who is most at risk?

Certain groups are particularly vulnerable:

• People allergic to shellfish (prawns, lobster, crab)
• People allergic to dust mites
• Asthma sufferers
• Children, whose immune systems are still developing

If you belong to one of these groups, extra vigilance is required when consuming products that may contain insects or insect derivatives. To learn how to know if a food product contains insects, read our dedicated guide.

3. Are insects dangerous for everyone?

For the majority of people without known allergies, consuming authorised insect species does not pose a proven health risk. The European Food Safety Authority (EFSA) evaluated the main species authorised in the EU:

• Acheta domesticus (house cricket)
• Tenebrio molitor (mealworm)
• Locusta migratoria (migratory locust)
• Alphitobius diaperinus (lesser mealworm)

These evaluations concluded that these species are safe for human consumption, provided they are raised and processed under controlled conditions. That said, individual sensitivity varies, and even people without known allergies can develop a reaction after repeated exposure to new food proteins.

4. Other potential risks

Beyond allergies, other risks deserve attention:

• Heavy metals: Insects can accumulate heavy metals (lead, cadmium, arsenic) from their feed. EU regulations set maximum limits, but the quality of the substrate on which insects are raised matters.
• Pesticides: Insects raised on contaminated feed can accumulate pesticide residues.
• Microbiological risks: Poorly processed insects can harbour bacteria or parasites. This is why industrial production is regulated and controlled.

For a full overview of the insects currently used in food products, see our complete list of insects in food.

5. How to protect yourself?

To avoid unintended consumption of insects or insect derivatives:

• Scan product barcodes with the Insect Scan app
• Read ingredient lists carefully, looking for scientific names (Acheta domesticus, Tenebrio molitor, etc.)
• Be aware of additives such as carmine (E120) and shellac (E904), which are insect derivatives
• For products containing insect flour, pay particular attention to protein bars, pasta, biscuits and crackers
• For unpackaged products (restaurants, bakeries), ask staff about the ingredients used

In summary

Insects in food are not dangerous for everyone, but they carry real risks for people with allergies to shellfish or dust mites. For the rest of the population, European-authorised species are considered safe when properly processed and labelled. The best protection remains informed reading of labels — and the Insect Scan app to help you do it instantly.

• Scan your products with Insect Scan
• Know the allergen groups (shellfish, dust mites)
• Check labels for scientific names
• Consult a doctor if you have a known allergy before consuming insect-based products