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).

ENC 2014 Research Priorities

The Egg Nutrition Center research program was created for the purpose of expanding understanding of the nutritional value of eggs in the human diet. ENC research priorities are organized around three general thematic areas. Priority research areas include (but are not limited to) the following:

1. Protein in an Optimal Diet

2. Cardiometabolic Health

3. Nutrient Density, Nutrient Function and Nutrient Interactions

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.