Researchers asked 252 visitors to the Montreal Insectarium about their willingness to eat insects as food. They found that about 44% of people were open to trying insect-based foods, with men more interested than women. People were most comfortable eating insects when they couldn’t see them, like in flour mixed into baked goods. The main reasons people wanted to try insects were curiosity, health benefits, and helping the environment. The biggest reasons people said no were feeling disgusted, worrying about safety, and being afraid of insects. Education level and gender mattered more than age in predicting who would be willing to eat bugs.

The Quick Take

  • What they studied: Whether Canadian adults would be willing to eat insects or insect-based foods, and what factors influence their decision
  • Who participated: 252 adult visitors to the Montreal Insectarium (a museum about insects), including both men and women of various ages and education levels
  • Key finding: 44% of participants said they’d be open to eating insects—18% had already tried them, and 26% said they’d be willing to try. However, only 27% said they’d eat insects regularly, and just 17% would prepare them at home. Men were significantly more willing than women to eat insects.
  • What it means for you: If you’re curious about eating insects for environmental or health reasons, you’re not alone—many Canadians are open to it. But comfort level depends on how the insect is presented (hidden in flour is easier than visible bugs) and your personal background. This research suggests that education and targeted messaging matter more than age when it comes to acceptance.

The Research Details

This was a cross-sectional study, which means researchers collected information from a group of people at one point in time. The researchers visited the Montreal Insectarium and asked 252 adult visitors to fill out a detailed questionnaire. The questionnaire asked about their willingness to eat different types of insect-based foods, what would motivate them to try insects, what would stop them, and basic information like their age, gender, and education level.

The researchers then used statistical analysis to look for patterns—for example, did men and women answer differently? Did older people have different views than younger people? Did education level matter? This type of study is good for understanding attitudes and beliefs in a population, though it doesn’t prove that one thing causes another.

Understanding what makes people willing or unwilling to eat insects is important because insects could be a sustainable food source as our population grows and traditional farming becomes harder on the environment. By studying real people in a real setting (an insectarium where people are already interested in insects), the researchers got practical insights into what might help more people accept insects as food. The study also shows that one-size-fits-all marketing won’t work—different groups of people need different approaches.

This study has several strengths: it was published in a reputable journal (Scientific Reports), it used a structured questionnaire to collect consistent information, and it included statistical analysis to find meaningful patterns. However, there are some limitations to keep in mind. The participants were all visitors to an insectarium, so they may already be more interested in insects than the average Canadian. The study was done at one location and one point in time, so the results might not apply everywhere or in the future. The study shows associations (like men being more willing than women) but doesn’t explain why these differences exist.

What the Results Show

The main finding was that 44% of participants showed some openness to eating insects. This breaks down into two groups: 18% had already eaten insects before, and 26% said they would be willing to try them even though they hadn’t. However, when asked about eating insects regularly or preparing them at home, the numbers dropped significantly—only 27% said they’d eat insects as part of their regular diet, and only 17% said they’d prepare insect-based foods at home.

Participants were most comfortable with insect-based foods where the insect wasn’t visible. For example, baked goods made with insect flour (where you can’t see the insect) were more acceptable than whole roasted insects. This suggests that appearance and presentation matter a lot in whether people will accept insect foods.

The study found clear differences between men and women. Men were significantly more willing than women to eat insects in various forms. Men also reported more experience with eating insects and were more likely to say they’d try insects in restaurants or include them in their diet. Age by itself didn’t strongly predict willingness, but when researchers looked at age combined with gender, they found more complex patterns—for example, education level mattered more for women’s acceptance than for men’s.

The research identified key reasons why people would or wouldn’t eat insects. People who were interested in trying insects mentioned curiosity as a major factor—they wanted to experience something new. Health benefits were another important motivator; some people believed insects might be nutritious. Environmental concern was also significant; people who cared about sustainability were more open to insects as an alternative to traditional meat.

On the flip side, the biggest barriers were disgust (a gut feeling that insects are gross), food safety concerns (worry about whether insect foods are safe to eat), and insect-related fears (being scared of insects). Interestingly, education level also played a role. People with graduate degrees (advanced college education) were more willing to experiment with insect-based ingredients when cooking. Among women specifically, those with higher education levels were more likely to have tried insects before.

This study fits into a growing body of research showing that Western countries have cultural barriers to eating insects, even though insects are eaten regularly in many parts of Asia, Africa, and Latin America. Previous research has suggested that disgust and unfamiliarity are major obstacles in Western countries. This study confirms those findings while adding new information about how gender and education specifically shape attitudes. The finding that presentation matters (hidden insect flour is more acceptable than visible insects) aligns with other research suggesting that gradual exposure and less visible forms might be better strategies for introducing insects into Western diets.

Several important limitations should be considered. First, the study only included people visiting an insectarium—these people are probably already more interested in insects than the average Canadian, so the results might be too optimistic about how willing all Canadians are. Second, the study was done at one location (Montreal) at one point in time, so results might differ in other cities or in the future. Third, the study shows what people said they would do, not what they actually do—people sometimes say they’ll try something but don’t follow through. Fourth, the study doesn’t explain why gender differences exist; it just shows that they do. Finally, the questionnaire was completed by volunteers, and people who volunteer might have different attitudes than those who didn’t participate.

The Bottom Line

Based on this research, here are evidence-based suggestions: If you’re interested in trying insects for environmental or health reasons, starting with less visible forms (like insect flour in baked goods or protein bars) may be easier than trying whole insects. If you’re developing insect-based food products or promoting them, consider that different groups respond to different messages—environmental benefits might appeal more to educated consumers, while health benefits might appeal to others. Marketing should emphasize that insect foods can be safe, nutritious, and sustainable. These recommendations have moderate confidence because the study shows associations but doesn’t prove cause-and-effect.

This research is most relevant for people interested in sustainable food sources, environmentally conscious consumers, and anyone curious about trying new foods. It’s also important for food companies developing insect-based products, policymakers thinking about food security, and educators promoting sustainable eating. People with food allergies or insect allergies should be cautious, as insect-based foods may trigger allergic reactions. The findings may be less relevant for people in cultures where insects are already commonly eaten, since cultural attitudes are already established.

Changes in food acceptance happen slowly. If you decide to try insect-based foods, you might feel more comfortable with them after trying them once or twice. However, widespread adoption of insects as a regular food source in Canada would likely take years or decades, as it requires changes in food culture, availability, and comfort level across the entire population. Individual acceptance might happen faster for people who are motivated by environmental concerns or health benefits.

Want to Apply This Research?

  • Track your exposure to insect-based foods by logging each time you try a product containing insects (such as protein bars with cricket flour, baked goods with insect flour, or whole insects). Note the type of product, your comfort level before and after (on a scale of 1-10), and whether you’d try it again. This helps you see your own acceptance growing over time.
  • Start with the least visible forms of insect-based foods—try insect flour in baked goods, protein bars, or pasta before attempting whole insects. Set a goal to try one new insect-based product per month. Use the app to research products, find recipes, or locate restaurants serving insect foods. Share your experiences with friends to help normalize insect consumption in your social circle.
  • Over 3-6 months, track how your comfort level changes with repeated exposure. Monitor which types of insect products you prefer (flour-based vs. whole insects, different insect types). Note what motivates you most (health, environment, curiosity) and use that to guide your choices. Check in quarterly to see if you’ve moved from ‘willing to try’ to ‘willing to eat regularly,’ and celebrate small wins in expanding your food choices.

This research describes attitudes toward eating insects among visitors to an insectarium and should not be considered medical or nutritional advice. Before consuming insect-based foods, especially if you have allergies, food sensitivities, or medical conditions, consult with a healthcare provider or registered dietitian. Insect-based products should only be consumed if they come from reputable sources that follow food safety standards. Individual responses to new foods vary, and this study reflects general trends, not predictions for any specific person. The findings are based on self-reported attitudes and may not reflect actual behavior.