The Egg Nutrition Center (ENC) administers an annual research program with over $1.3 million dollars provided by American egg farmers through the USDA and the American Egg Board. The goal of the research is to expand knowledge about the nutrition quality of eggs and the role of eggs in a healthy diet.
The philosophy underpinning the research program is that eggs are an inexpensive, convenient food providing a diverse array of nutrients in a synergistic food system. Nutrients of special interest in eggs include protein and amino acids, cholesterol, choline, lutein, B12, B6, vitamin D, zinc, and selenium.
The ENC research program functions on a fiscal year calendar and uses a formal grant cycle that begins around November 1 with a Request for Proposals (RFP) using a Letter-of-Intent (LOI).
ENC 2013 Research Priorities
1. Value of eggs in a healthy diet
- Role of eggs in metabolic health including body composition, satiety, glycemic control, or inflammation
- Specific egg nutrients in metabolic function. Approaches may focus on single or multiple nutrients in eggs and may also include synergistic effects of eggs with other foods.
- Healthy aging
2. Impact of eggs in disease management
- Obesity
- Heart disease including effect of eggs on lipoprotein and cholesterol metabolism
- Diabetes or Metabolic Syndrome including the importance of eggs in the progression or management of type 2 diabetes
- Sarcopenia
3. Eggs as a source of functional ingredients
- Pilot studies to evaluate the potential to use components of eggs as food ingredients. Studies should address functional, nutritional, and economic benefits.
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