I was originally made aware of this article by a 404 Media newsletter. It's pretty interesting, largely confirms what has already been known so far, but also gives some fresh knowledge, like how nutrients from insects might not be quite as available, even if they technically have a very similar macronutrient profile to meats. That's because the present chitin reduces the bioavailability to a certain degree.

CONCLUSION
Edible insects represent a promising complementary protein
source capable of contributing to the growing global demand
for sustainable and nutritionally adequate foods. They provide
high-quality protein and relevant amounts of macronutrients
and micronutrients, often comparable to or exceeding those of
conventional animal-derived foods, while offering clear environ-
mental advantages. Nevertheless, their integration into human
diets requires a cautious and evidence-based approach. Current
limitations include substantial variability related to insect species,
developmental stage, rearing substrate and processing methods,
as well as methodological heterogeneity in the assessment of pro-
tein content, digestibility and bioavailability. Inconsistencies in
analytical approaches, particularly regarding digestibility proto-
cols and the handling of chitin-derived nitrogen, hamper compa-
rability across studies and may bias protein-quality indices such as
PDCAAS and DIAAS. Moreover, most evidence supporting biological activities (e.g., antioxidant, anti-inflammatory and cyto-
toxic effects) is derived from in vitro and animal models, while
human data remain limited to small, short-term studies and are
insufficient to substantiate health or clinical claims. Food safety
concerns, including allergenic cross-reactivity, microbial contami-
nation and chemical residues, together with regulatory heteroge-
neity and persistent barriers to consumer acceptance, further
constrain large-scale application. To support responsible uptake,
regulatory authorities and industry stakeholders should prioritize
the harmonization of guidelines for rearing substrates, hygienic
production, analytical methods and labeling, including clear
allergen disclosure. The implementation of robust quality-
management systems (good manufacturing practices (GMPs)/
HACCPs), validated processing protocols and transparent com-
munication regarding origin, processing and safety is essential
to build consumer trust and enable the sustainable incorporation
of insect-based ingredients into food systems.

Nope, I am definitely still not ready for this.