Nutrition Science

Nutrition research is the underpinning of our programs and outreach. ENC is dedicated to providing accurate and up-to-date information on eggs, nutrition and health. Below is a collection of both ENC-funded research and relevant studies.

To learn more about our competitive research program, click here.

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Adding an Egg Can Help Malnourished Infants and Children Grow

Blog Post - Malnourished Children

Can simply feeding eggs to undernourished children help tackle global malnutrition? Researchers think so. Two studies published this week show the impact of adding eggs to the diets of undernourished infants and children, such as a decreased prevalence of stunted growth – a condition that effects 159 million children around the world.1 Continue reading “Adding an Egg Can Help Malnourished Infants and Children Grow”

National Academies of Sciences, Engineering, and Medicine Issues Report on Food Allergies

food allergies report

By: Sharon M. Donovan, PhD, RD, Professor, Department of Food Science and Human Nutrition University of Illinois, Urbana

Food allergy has become an increasingly recognized global health concern. Defined as an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food (1), the disease impacts health and quality of life for sufferers and their caregivers (2). A new Report entitled “Finding a Path to Safety in Food Allergy:  Assessment of the Global Burden, Causes, Prevention, Management, and Public Policy” was recently released by The National Academies of Sciences, Engineering and Medicine (available at The report evaluated the scientific evidence on the prevalence, origins, diagnosis, prevention, and management of food allergy and makes recommendations to bring about a safe environment for those with food allergy.

Continue reading “National Academies of Sciences, Engineering, and Medicine Issues Report on Food Allergies”

Industry Funded Science – Read This Before You Knock It!


This article was originally posted on Dr. Taylor Wallace Food & Nutrition Blog @

Scientists who accept industry funding are commonly perceived as “biased” and much scrutiny has been given to research funded by food companies. This issue hits close to my heart as a researcher that is passionate about advancing our knowledge of both food science and human nutrition. I have transparently accepted industry funding from dozens of companies to conduct high-caliber and quality research that would have otherwise never been published in the scientific literature or put into the public domain. As a young professor, there isn’t a day that goes by that I can picture a world without industry funded research amid dwindling government grants. Continue reading “Industry Funded Science – Read This Before You Knock It!”