A team of scientists from the University of Illinois at Urbana-Champaign (USA) conducted a study that suggests including mealworms in diets can slow weight gain and help normalize blood cholesterol levels. The researchers describe mealworms as a source of high-quality protein and dietary fiber, contributing to overall nutritional balance. These findings were reported by SciTechDaily.
The study involved two groups of laboratory mice. Over 12 weeks, the first group received a high-fat diet supplemented with casein, a dairy protein, while the second group followed a low-fat casein diet as a control. Dried, powdered mealworms were added to the diets of both groups. Throughout the experiment, the mice on the high-fat diet developed obesity and metabolic syndrome, conditions that raise the risk of heart disease, stroke, and diabetes.
By week eight, researchers measured body weight and composition and collected blood samples from all subjects. The results showed that in the high-fat diet group, weight gain slowed significantly despite the maintenance of similar total calorie intake. Furthermore, the inclusion of mealworms helped bring blood cholesterol levels toward normal ranges. The researchers attributed these effects in part to chitin, the fibrous material found in the mealworms’ exoskeletons. The study’s lead author, affiliated with the university system, noted that chitin behaves similarly to dietary fiber and appears effective at lowering cholesterol.
Swenson, the lead author, also suggested that people may eventually accept mealworms as an alternative protein source. However, broad adoption of this idea will likely take time and further research, public acceptance, and practical supply considerations into account.
The investigation adds to a growing body of work exploring how certain foods can influence weight management and cardiovascular risk markers, even when overall energy intake remains constant. While the mouse model provides insight, researchers emphasize caution when extrapolating findings to humans. Additional clinical studies are needed to determine whether similar benefits would be observed in people who adopt mealworm-based proteins as a regular part of their diet. The results underscore the potential role of insect proteins in future nutrition strategies and invite ongoing exploration of their health implications across different populations.
In summary, the study highlights a possible link between insect-derived protein and metabolic health, particularly in the context of high-fat diets. Nutrition experts continue to evaluate how such foods might fit into balanced eating patterns, alongside other protein sources and dietary components that support heart health and weight control.
Overall, the findings point to the broader idea that dietary choices influence metabolic outcomes. Ongoing research will clarify how mealworms and similar insect-based foods could contribute to healthier eating patterns while addressing practical concerns about taste, texture, cost, and accessibility for a diverse audience across Canada and the United States.