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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Top Experts Present Perspectives on Cardiometabolic Health

Cardiometabolic Health


On June 3, the Egg Nutrition Center (ENC) was proud to sponsor a satellite symposium at the American College of Sports Medicine Annual Meeting in Boston, MA titled, Nutrition, Exercise & Cardiometabolic Health: New Concepts & Controversies.  Following introductory remarks by ENC’s Executive Director, Dr. Mitch Kanter, two of the nation’s top nutrition and fitness experts shared their perspectives on diet and physical activity behaviors that reduce risk for cardiovascular disease, diabetes, and related metabolic disorders:

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Experimental Biology 2016, ENC-funded Presentations

The Experimental Biology annual meeting attracts over 14,000 scientists in the fields of nutrition, anatomy, biochemistry and molecular biology, investigative pathology, pharmacology, and physiology.  Scientists in academia, government agencies, private corporations, and non-profit organizations from around the world attend the event.

At the upcoming 2016 meeting, a total of 14 abstracts will be presented that were supported in full or in part, by an ENC research grant. We are proud to announce that three of these presentations were selected for various competitions, which are noted below.  We congratulate all of the authors and are pleased to be able to advance the understanding of nutrition through our research program.

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Research We’ve Been Reading

  • New Meta-Analysis Suggests Daily Egg Intake May Decrease Stroke Risk by 12%. Read more here.
    Alexander DD, Miller PE, Vargas AJ, Weed DL, Cohen SS. Meta-analysis of Egg Consumption and Risk of Coronary Heart Disease and Stroke. J Am Coll Nutr. 2016 Oct 6:1-13.

  • Whole foods high in protein, fiber and whole grains may enhance satiety when consumed as snacks. Read more here.
    Njike VY, Smith TM, Shuval O, Shuval K, Edshteyn I, Kalantari V, Yaroch AL. Snack Food, Satiety, and Weight. Adv Nutr. 2016;7:866-78.

  • New Study: Adding Eggs to a Salad Increases Vitamin E Absorption. Read more here.
    Kim JE, Ferruzzi MG, Campbell WW. Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young Men. J Nutr. 2016. [epub ahead of print]