Research Program

The Egg Nutrition Center (ENC) administers an annual research program with over $2 million dollars provided by America’s 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 January 1 with a Request for Proposals (RFP) using a Letter-of-Intent (LOI). The 2015 RFP is now open through Friday, January 23, 2015.

The Egg Nutrition Center research program was created for the purpose of extending the understanding of the nutritional value of eggs and egg-related nutrients in the human diet. ENC is seeking letters of intent (LOI) for 2015 funding for clinical, preclinical, and observational studies in the following areas:

 2015 Research Priorities

1.  High-quality protein as part of an overall healthy diet.

2.   Impact of dietary cholesterol on cardiometabolic diseases/risk factors. 

3. Examination of the nutrient package in eggs across the lifespan.


ENC Mission:

The Egg Nutrition Center is a credible source of nutrition and health science information and the acknowledged leader in research and education related to eggs.