Researchers warn of allergy risks posed by insect-based foods 

Researchers from James Cook University have found that foods made from crickets and flies can trigger allergic reactions in individuals with shellfish allergies, a problem not always identified by current allergen testing methods.
JCU’s Australian Institute of Tropical Health and Medicine experts Prof Andreas Lopata and Dr. Shay Karnaneedi pointed out that the growing use of edible insect proteins is a sustainable food source for humans and pets, valued for their nutritional content and play a significant role in Australia's circular economy and decarbonization efforts.
However, Prof Lopata says that insects are closely related to crustaceans like prawns, crabs, and lobsters. Given that up to 4pc of the population is affected by crustacean allergies, individuals with these allergies are at significant risk of adverse reactions to insect protein-based foods, he adds.
The research team analyzed seven cricket-based and two black soldier fly-based food products for their protein content and potential to cause allergic reactions. They also tested two commercial food allergen test kits for their effectiveness in detecting these allergens.
“We found that insect-based foods contain proteins that can cause allergic reactions in people with shellfish allergies,” Dr. Karnaneedi says, adding that, however, commercial allergen test kits do not reliably detect these proteins.
Dr. Karnaneedi stressed the need for allergen test kits and food labeling to account for these unique insect allergens, as edible insects are likely to become a major food protein source for the growing population. She also advised shellfish allergy sufferers to be cautious with insect-based foods.
Using advanced mass spectrometry, the team encountered challenges related to the extraction methods used. 
Prof Michelle Colgrave from CSIRO and Edith Cowan University says that the study showed that the method of protein extraction significantly affects allergen identification in different insect species. “Standardizing detection methods is essential for accurate allergen identification,” he adds.
The study, conducted with the Australian National Measurement Institute (NMI), CSIRO, Edith Cowan University, Singapore’s Agency for Science, Technology and Research (A*STAR), and Dr. Thimo Ruethers from JCU’s Tropical Futures Institute (TFI), published findings relevant to the 16 insect species recently approved for human consumption in Singapore.