Investigating the evolutionary origins of insect food disgust : A cross-cultural developmental study

• Innovative transformations of the current food system and diets are needed to maintain a liveable planet for all species. One option that could contribute to this transformation is to eat insects, as insects are a more sustainable and healthier protein-source than conventional meat. However, in Western society eating insects is often regarded as something disgusting. To overcome the negative view to insects as food, and thus stimulate consumer acceptance of edible insects in Western countries, a thorough understanding of the origin and current state of the Western insect disgust is needed. There are two prevailing theories explaining the origin of this insect disgust: pathogen avoidance and culturally transmitted aversion. In light ofConsidering pathogen avoidance, it is believed that insects, especially as food, are often incorrectly considered as potential carriers of pathogens and, consequently, as agents of food contaminations. This perspective can have been intensified due to urbanization as urban peopleseem to be less knowledgeable about insects and tend to generalize them. In contrast, some researchers believe the Western aversion towards insects is a product of cultural transmission of perceived food appropriateness. Instead of handling out of pathogen avoidance, one rejects insects based on culturally constructed factors. Objective Examining the developmental trajectory can shed light on these theories. If insect disgust primarily stems from an evolved pathogen avoidance, one would expect an early and consistent emergence across age groups. Conversely, if culture plays a significant role, one might anticipate a later onset with greater variation. Most research on insect disgust has focused on adults, and there is limited exploration of developmental aspects and potential influences on these aspects such as demography. Therefore, this study aims to investigate the origin of disgust towards insects as food through a cross-cultural, developmental study. Method & design To examine this, an experiment has been conducted that assesses the initial response towards insects as food from young to old. Participants from Sweden and The Netherlands, ranging from 5 years old and above, were opportunistically recruited in a museum. The experiment involved a ‘looking’, ‘tasting’ and ‘questionnaire’ part. For the looking part, participants looked at four different food items, of which two had visible insects as an ingredient, while their facial expressions were recorded. This was followed by the tasting part, in which the participants had the opportunity to try the products. At the end, they filled in a questionnaire consisting of questions regarding, age, gender, country of origin, living surroundings and taste experience. Anticipated Results and Future Work: As of now, data collection and analysis are ongoing, and results are yet to be determined. The study anticipates exploring the developmental trajectory of disgust responses to insect-based food, examining whether it is influenced by age, cultural background and living surrounding. In this way, this study contributes to knowledge that can foster the acceptance of insects as a sustainable protein source in Western and global societies.

Ämnesord

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

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