Insect Protein Allergy: Clinical Risks, Immunology of Crickets/Worms, and Safe Food Labeling Practices
Insect protein allergy refers to hypersensitivity reactions triggered by proteins derived from insects commonly used as food ingredients, including cricket (Acheta domesticus), mealworm (Tenebrio molitor), and other edible insects or insect-derived flours. As insect-based foods and “novel” protein ingredients expand into snacks, cereals, and other processed foods, clinicians and patients should recognize that insect proteins… Read More »