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.

  • Are there unique advantages of high-quality protein?
  • Are there other benefits of higher protein breakfasts beyond satiety/weight loss?
  • Are there additional benefits of substituting protein for carbohydrate beyond what’s been identified?

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

  • What is the impact of dietary cholesterol on cardiometabolic risk factors as part of “healthy” (e.g., DASH, Mediterranean Diet) or other distinct (e.g., modified carbohydrate, high fat, etc.) dietary patterns?
  • What is the lipoprotein lipid response (including emerging risk markers) to cholesterol intake in those at high risk for cardiometabolic disease (e.g., prediabetes) or on common medications (e.g., statins)?
  • Is dietary cholesterol advantageous for health in certain populations?

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

  • Is the bioavailability of nutrients in eggs superior to other sources?
  • What are the advantages of egg intake (e.g., nutrient density, affordability) in different age and socioeconomic groups?
  • What are the considerations between the nutritional value of a food versus it’s environmental impact in evaluating different dietary patterns?
  • Are there bioactive substances in eggs that promote health?


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.

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