The practice of eating insects, known as entomophagy, is common in many global cultures, and ants are a frequent part of this diet. Consuming ants can be a healthy source of protein, but whether you can get sick is a nuanced question: “yes, it depends.” While many ant species are non-toxic, specific biological and chemical risks must be considered before ingestion. These risks are primarily associated with the ant’s environment, its natural chemical defenses, and potential allergic reactions.
Pathogens and Parasites: The Microbial Risks
The most immediate danger from eating ants, particularly those collected from the wild, comes from microbial contamination rather than the ant itself. Ants are scavengers that move across various surfaces, meaning their exoskeletons and gut contents can harbor environmental bacteria. These external contaminants can include foodborne pathogens such as Salmonella, Escherichia coli, and Listeria monocytogenes, picked up from soil, waste, or other unsanitary sources.
Ingesting ants carrying these microbes can lead to typical food poisoning symptoms like gastrointestinal distress, vomiting, and diarrhea. The risk is directly tied to the ant’s habitat; those foraging in domestic kitchens or near waste sites are more likely to be vectors for disease.
A less common but more severe biological risk comes from internal parasites, which use the ant as an intermediate host. One example is the Lancet liver fluke, Dicrocoelium dendriticum, which can infect humans who consume live ants harboring the parasite’s metacercariae. The parasite can manipulate the ant’s behavior, causing it to climb vegetation and latch on, making it more likely to be eaten. Proper preparation is necessary to neutralize these internal and external biological threats.
Toxins and Allergens: Chemical Dangers
Beyond microbial threats, ants possess natural chemical defenses that can cause illness. Many ant species, particularly those in the subfamily Formicinae, produce formic acid, a volatile organic compound that gives these ants a distinct, tangy, or sour flavor. The word “formic” is derived from the Latin word formica, meaning ant.
In small quantities, the acid is safe and easily metabolized by the human body, but a large enough dose can irritate the gastrointestinal tract and cause digestive upset. Certain species, such as fire ants, pose a different chemical danger because their venom is primarily composed of alkaloid toxins, like solenopsin, rather than just formic acid. Ingesting these stinging ants introduces potent compounds.
A significant health concern is the risk of an allergic reaction to the ant’s protein. Like other insects, ants contain proteins that can act as potent allergens in sensitive individuals. People with existing allergies to shellfish, such as shrimp or crab, may be at a higher risk due to cross-reactivity with chitin, a major structural component of the ant’s exoskeleton. Reactions can range from mild hives and swelling to severe, life-threatening anaphylaxis.
Safe Consumption Practices and Nutritional Context
Mitigating the risks associated with eating ants depends on proper sourcing and preparation. Wild-harvested ants are the most likely source of contamination, so avoid collecting ants from areas treated with pesticides, herbicides, or other toxic chemicals. Sourcing ants from a controlled, clean environment or reputable commercial suppliers is the safest approach.
Processing the ants with heat is the most effective way to eliminate microbial pathogens and internal parasites. Traditional methods significantly reduce bacterial loads and inactivate parasites:
- Boiling
- Frying
- Toasting
- Drying
This thermal treatment also ensures the ants are no longer alive, removing the risk of ingesting a parasite-manipulated insect.
The reason people consume ants, despite these risks, is their considerable nutritional value. Ants are a highly sustainable food source and are rich in protein, with some species containing up to 50% protein by dry weight. They also provide healthy polyunsaturated fats, including omega-3 fatty acids, and important micronutrients like iron, zinc, and magnesium. With careful handling and cooking, ants can be safely incorporated into a nutritious human diet.