※: Crude fiber was determined according to NMX-F-613-NORMEX-2003, a Mexican standard adapted from ISO 5498:1981 to suit local conditions. NMX: Mexican Standard; NORMEX: Mexican Society for Standardization and Certification.
Declarations
Acknowledgments
We would like to express our gratitude to the Universidad de la Sierra Sur (UNSIS) for supporting the logistics of this research. Special thanks to nutritionist Teófila Enríquez for her invaluable assistance in data collection. We also extend our appreciation to Graham Tippett for reviewing and translating the original manuscript. Finally, we are deeply grateful to all the individuals who participated in this study as respondents in the survey.
Author contributions
JCHR: Funding acquisition, Project administration, Supervision, Conceptualization, Methodology, Investigation, Data curation, Validation, Visualization, Writing—original draft, Writing—review & editing. SML: Conceptualization, Methodology, Investigation, Validation, Writing—original draft, Writing—review & editing. Both authors read and approved the submitted version.
Conflicts of interest
The authors declare that they have no conflicts of interest.
Ethical approval
This report is part of a research project approved by the Research Ethics Committee of the Universidad de la Sierra Sur under approval number CEI-02 and registration number SPN/02/25042019, within the Instituto de Investigación sobre la Salud Pública at the same university.
Consent to participate
Informed consent to participate in the study was obtained from all participants.
Consent to publication
Not applicable.
Availability of data and materials
The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.
Funding
This work was funded by the Mexican Secretaría de Educación Pública, through the Programa para el Desarrollo Profesional Docente, para el Tipo Superior (PRODEP) [grant number: 511-6/18-8649]. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
References
Olivadese M, Dindo ML. Edible Insects: A Historical and Cultural Perspective on Entomophagy with a Focus on Western Societies.Insects. 2023;14:690. [DOI] [PubMed] [PMC]
Mara A, Dragan D, Bunescu H, Florian V, Florian T. Edible Insects - Past, Present & Future, Review.Bull Univ Agric Sci Vet Med Cluj-Napoca, Food Sci Technol. 2025;82:17–30. [DOI]
Organización de las Naciones Unidas para la Alimentación y la Agricultura. La contribución de los insectos a la seguridad alimentaria, los medios de vida y el medio ambiente. The Authors; 2021.
Ramos-Elorduy J, Moreno JM, Camacho VH. Edible aquatic Coleoptera of the world with an emphasis on Mexico.J Ethnobiol Ethnomed. 2009;5:11. [DOI] [PubMed] [PMC]
Ramos-Elorduy J, Pino-Moreno J. Persistencia del consumo de insectos. In: García-Mendoza AJ, Ordoñez MJ, Briones-Salas M, editors. Biodiversidad de Oaxaca. Mexico: Instituto de Biología Universidad Nacional Autónoma de México/World Wildlife Fund; 2004. pp. 565–84.
Ramos-Elorduy J. Diagnóstico sociobioeconómico del chapulín de Oaxaca, Sphenarium purpurascens Charpentier, 1842 (Orthoptera: Pyrgomorphidae), en México.SITIENTIBUS sér Ciênc Biol. 2006;6:80–92. [DOI]
Hernandez JC, Avendaño GB, Enriquez T, Jarquin M. Acceso económico al insecto comestible sphenarium purpurascens en la Sierra Sur de Oaxaca.Rev Esp Nutr Comunitaria. 2020;26:44–9. Spanish.
Rodríguez-Miranda J, Alcántar-Vázquez JP, Zúñiga-Marroquín T, Juárez-Barrientos JM. Insects as an alternative source of protein: a review of the potential use of grasshopper (Sphenarium purpurascens Ch.) as a food ingredient.Eur Food Res Technol. 2019;245:2613–20. [DOI]
Paul A, Frédérich M, Uyttenbroeck R, Hatt S, Malik P, Lebecque S, et al. Grasshoppers as a food source? A review.BASE. 2016;20 Suppl1:337–52. [DOI]
Torruco-Uco JG, Hernández-Santos B, Herman-Lara E, Martínez-Sánchez CE, Juárez-Barrientos JM, Rodríguez-Miranda J. Chemical, functional and thermal characterization, and fatty acid profile of the edible grasshopper (Sphenarium purpurascens Ch.).Eur Food Res Technol. 2018;245:285–92. [DOI]
Ibarra-Herrera CC, Acosta-Estrada B, Chuck-Hernández C, Serrano-Sandoval SN, Guardado-Félix D, Pérez-Carrillo E. Nutritional content of edible grasshopper ( Sphenarium purpurascens ) fed on alfalfa ( Medicago sativa ) and maize ( Zea mays ).CyTA - J Food. 2020;18:257–63. [DOI]
Reyes-Herrera A, Pérez-Carrillo E, Amador-Espejo G, Valdivia-Nájar G, Ibarra-Herrera CC. Changes in the Chemical Composition of Edible Grasshoppers (Sphenarium purpurascens) Fed Exclusively with Soy Sprouts or Maize Leaves.Insects. 2022;13:510. [DOI] [PubMed] [PMC]
Abuajah CI, Ogbonna AC, Osuji CM. Functional components and medicinal properties of food: a review.J Food Sci Technol. 2014;52:2522–9. [DOI] [PubMed] [PMC]
Davies R. Introducción a la entomología. Madrid: Ediciones Mundi-Prensa; 1991. Spanish.
Poerio A, Petit C, Jehl JP, Arab-Tehrany E, Mano JF, Cleymand F. Extraction and Physicochemical Characterization of Chitin from Cicada orni Sloughs of the South-Eastern French Mediterranean Basin.Molecules. 2020;25:2543. [DOI] [PubMed] [PMC]
Vilcanqui F, Vílchez C. Fibra dietaria: nuevas definiciones, propiedades funcionales y beneficios para la salud. Revisión.Arch Lat Nutr. 2017;67:146–56. Spanish.
Wijesekara T, Xu B. New Insights into Sources, Bioavailability, Health-Promoting Effects, and Applications of Chitin and Chitosan.J Agric Food Chem. 2024;72:17138–52. [DOI] [PubMed]
Islam F, Imran A, Nosheen F, Fatima M, Arshad MU, Afzaal M, et al. Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review.Food Sci Nutr. 2023;11:2471–82. [DOI] [PubMed] [PMC]
Araluce M. Empresas de restauración alimentaria. Un sistema de gestión global. Madrid: Ediciones Díaz de Santos; 2001. Spanish.
Picó C, Oliver P, Priego T, Sánchez J, Palou A. Alimentos funcionales y obesidad: estrategias, eficacia y seguridad.Rev Esp Obes. 2008;4:156–74. Spanish.
Patted PG, Masareddy RS, Patil AS, Kanabargi RR, Bhat CT. Omega-3 fatty acids: a comprehensive scientific review of their sources, functions and health benefits.Future J Pharm Sci. 2024;10:94. [DOI]
AACC International. Approved Methods of Analysis. Method 58-18.01. Fatty Acid Composition by Gas Chromatography. 11th Ed. St. Paul: AACC International; 2010.
Horwitz W, Latimer GW, editors. Association of official analytical chemists, official methods of analysis. 19th ed. Gathersburg: AOAC International; 2012.
Norma Mexicana NMX-F-613-Normex-2003. Alimentos—Determinación de fibra cruda en alimentos—Métodos de prueba. México: Secretaría de Medio Ambiente y Recursos Naturales (SEMARNAT); 2003.
Marrugat J, Vila J, Pavesi M, Sanz F. Estimación del tamaño de la muestra en la investigación clínica y epidemiológica.Med Clin (Barc). 1998;111:267–76.
Dahl WJ, Stewart ML. Position of the Academy of Nutrition and Dietetics: Health Implications of Dietary Fiber.J Acad Nutr Diet. 2015;115:1861–70. [DOI] [PubMed]
Gómez C, Bermejo L, Loria V. Importance of a balanced omega 6/omega 3 ratio for the maintenance of health: Nutritional recommendations.Nutr Hosp. 2011;26:323–9.
Liput KP, Lepczyński A, Ogłuszka M, Nawrocka A, Poławska E, Grzesiak A, et al. Effects of Dietary n–3 and n–6 Polyunsaturated Fatty Acids in Inflammation and Cancerogenesis.Int J Mol Sci. 2021;22:6965. [DOI] [PubMed] [PMC]
Simopoulos AP. Genetic Variation, Diet, Inflammation, and the Risk for COVID-19.Lifestyle Genom. 2021;14:37–42. [DOI] [PubMed] [PMC]
Cabezas F. Introducción a la entomología. Ciudad de México: Editorial Trillas; 2018. Spanish.
Marín-Morales MS, Ibarra-Herrera CC, Luna-Vital DA, Monribot-Villanueva JL, Guerrero-Analco JA. Biological activity of extracts and hydrolysates from early- and adult-stage edible grasshopper Sphenarium purpurascens.Front Nutr. 2022;9:1028543. [DOI] [PubMed] [PMC]
Nagy K, Iacob BC, Bodoki E, Oprean R. Investigating the Thermal Stability of Omega Fatty Acid-Enriched Vegetable Oils.Foods. 2024;13:2961. [DOI] [PubMed] [PMC]