Wow, cool. I'm skeptical that this poses a substantial impediment, but that's incredibly fascinating in its own right.

Non-human chitinases would simply be added as a processing step. This might be as simple as canning the grubs in tomato sauce, or serving them with avocado.

People do eat mushrooms and shellfish, after all.

Larger insects can have their exoskeletons removed or partially removed, and those can be turned into chitosan, just like the shells from peeled shrimp.

The Wikipedia article mentions that chitin's degradation products are still recognized. Do you think these chitinases would break the bonds enough to bypass immune recognition?

It was not clear to me whether the degradation products of human chitinase and non-human chitinases are the same, which is why I explicitly specified non-human chitinases.

It seems likely to me that people with latex-fruit allergies would also be allergic to the breakdown products from non-human chitinases, whereas those with shellfish and dust mite allergies would also be allergic to the breakdown products from human chitinase. Either way, it is likely to be a food allergen.

Ugh I always forget this, and about every 5 years I'll accidentally eat some crab in shell. My face will turn red, lungs tighten up, and any part of my skin that touches it turns into a red rash. It is a real thing.

It's probably not chitin you are allergic to. It is also in mushrooms, and if you can eat those without a problem it is something else.

I tested positive for chitin allergy from my doctor via a skin test.

Can't you crush the insects into powder and remove the chitin afterwards?

Can we observe this effect among heavy mushroom eaters?

I practice a yeast-free diet in order to control an autoimmune disease. So anecdotally, yes.

There is tons of research demonstrating the immuno-moduating effects of mushrooms and yeast.