120
microflora of insects revealed the presence of pathogens such as: Bacillus cereus,
Pseudomonas aeruginosa and Staphylococcus aureus, as well as non-pathogenic
Bacillus species (Banjo et al. 2006). In addition, as in the case of dishes prepared
from other raw materials of animal and vegetable origin, the storage of insects and
their products after heat treatment at reduced temperatures prolongs their microbiological durability (Klunder et al. 2012; Mlcek et al. 2014). Insect microflora can be
a potential danger for humans, therefore it is important to develop optimal processing conditions for each species intended for consumption insects so as to ensure the
highest possible microbiological purity of the finished product (Rumpold and
Schlüter 2013).
7.3.6 Animal Proteins
Animal proteins are wholesome proteins that contain all amino acids in the body’s
proportions. Zoonoses include: milk and dairy products, animal meat (including
fish), eggs. In most developed countries, animal protein is the main source of dietary
protein, not vegetable protein. Therefore, there is often a differently increased
choice when the total protein intake increases. However, the consumption of animal
products, especially red and processed meat, is associated with an increased risk of
diseases such as cancer, T2D and cardiovascular diseases (Abete et al. 2014;
Demeyer et al. 2015; Malik et al. 2016). The optimal ratio of vegetable protein to
animal protein in the diet has not yet been determined. However, can higher protein
intake be associated with lower glycemic hemoglobin (HbA1c). We do not know
that yet. HbA1c levels measure mean blood glucose levels above 6–8 weeks. High
hemoglobin is a risk factor for T2D. The long-term positive effect of a diet with
higher protein content on the body, weight management, may in turn lead to a reduction in HbA1c (Clifton et al. 2014). Dietary studies have also shown that higher
doses of protein may reduce HbA1c directly, especially in patients with T2D (Frank
et al. 2009; Gannon et al. 2010). However, the question remains whether higher
protein intake may be associated with an increased estimation of glomerular filtration rate (eGFR), an unfavorable indicator of renal function, because it is carefully
controlled. Dietary studies also show that higher doses of protein may increase this
rate of renal function (Brenner et al. 1982). Caring for kidneys in a diet with higher
protein content results from the harmful effect of the induced glomerular hyperfiltration effect (Nothlings et al. 2008). The quality of animal protein is also problematic. Meat in vitro, in other words meat for breeding in cells or pure meat, is an
animal product produced after isolation and identification of cells, cell culture
according to tissue engineering protocols (Langelaan et al. 2010). Several cell
sources may be used, including embryonic cells prior to implantation or adult stem
cells. Proponents of this meat argue that an in-vitro meat bioreactor with a pool size
could feed 40,000 people a year and that it would use 99% less arable land than the
average for beef. The first hamburger from in vitro cultures was created by Mark
Post from Maastricht University in 2013. It cost £ 200,000, and it took 2 years to set
B. Sawicka et al.
microflora of insects revealed the presence of pathogens such as: Bacillus cereus,
Pseudomonas aeruginosa and Staphylococcus aureus, as well as non-pathogenic
Bacillus species (Banjo et al. 2006). In addition, as in the case of dishes prepared
from other raw materials of animal and vegetable origin, the storage of insects and
their products after heat treatment at reduced temperatures prolongs their microbiological durability (Klunder et al. 2012; Mlcek et al. 2014). Insect microflora can be
a potential danger for humans, therefore it is important to develop optimal processing conditions for each species intended for consumption insects so as to ensure the
highest possible microbiological purity of the finished product (Rumpold and
Schlüter 2013).
7.3.6 Animal Proteins
Animal proteins are wholesome proteins that contain all amino acids in the body’s
proportions. Zoonoses include: milk and dairy products, animal meat (including
fish), eggs. In most developed countries, animal protein is the main source of dietary
protein, not vegetable protein. Therefore, there is often a differently increased
choice when the total protein intake increases. However, the consumption of animal
products, especially red and processed meat, is associated with an increased risk of
diseases such as cancer, T2D and cardiovascular diseases (Abete et al. 2014;
Demeyer et al. 2015; Malik et al. 2016). The optimal ratio of vegetable protein to
animal protein in the diet has not yet been determined. However, can higher protein
intake be associated with lower glycemic hemoglobin (HbA1c). We do not know
that yet. HbA1c levels measure mean blood glucose levels above 6–8 weeks. High
hemoglobin is a risk factor for T2D. The long-term positive effect of a diet with
higher protein content on the body, weight management, may in turn lead to a reduction in HbA1c (Clifton et al. 2014). Dietary studies have also shown that higher
doses of protein may reduce HbA1c directly, especially in patients with T2D (Frank
et al. 2009; Gannon et al. 2010). However, the question remains whether higher
protein intake may be associated with an increased estimation of glomerular filtration rate (eGFR), an unfavorable indicator of renal function, because it is carefully
controlled. Dietary studies also show that higher doses of protein may increase this
rate of renal function (Brenner et al. 1982). Caring for kidneys in a diet with higher
protein content results from the harmful effect of the induced glomerular hyperfiltration effect (Nothlings et al. 2008). The quality of animal protein is also problematic. Meat in vitro, in other words meat for breeding in cells or pure meat, is an
animal product produced after isolation and identification of cells, cell culture
according to tissue engineering protocols (Langelaan et al. 2010). Several cell
sources may be used, including embryonic cells prior to implantation or adult stem
cells. Proponents of this meat argue that an in-vitro meat bioreactor with a pool size
could feed 40,000 people a year and that it would use 99% less arable land than the
average for beef. The first hamburger from in vitro cultures was created by Mark
Post from Maastricht University in 2013. It cost £ 200,000, and it took 2 years to set
B. Sawicka et al.