Potential health benefits and risks associated with the consumption of the giant African land snail: a review

Abstract

The Giant African Land Snail (GALS), which is the biggest known land snail in the world, has beena delicacy in West and Central Africa for several centuries. This study used literature to assess theproximate composition, nutritional and health benefits, and potential health hazard connected withthe consumption of the three most common GALS species; Archachatina marginata, Achatina fulica(recently renamed as Lissachatina fulica) and Achatina achatina. The study found that the meatfrom the snail is highly nutritious on account of the high protein, mineral and vitamin content butlow fats and cholesterol. Meat and other products from the snail are used in traditional Africanfolklore medicine for the management of some disease situations such as anaemia, obesity, diabetes,hypertension, and arthritis among others. In addition, by-products from the snail such as shell havepotential application as calcium supplements, while the mucus has antimicrobial properties and hasbeen used in cosmetics and for reconstructive surgery. But the consumption of the snail is challengedby the presence of pathogens and parasites, which can potentially cause food-borne diseases andother health problems, which occur mostly among people who consume raw or improperly cookedsnail meat. We conclude that the risk of snail meat consumption can be substantially minimizedthrough pre-processing of cultured snails followed by adequate cooking.