Egg Nutrition
The egg is a nutrition powerhouse, containing most of the vitamins, minerals, and antioxidants required by the body, and is widely recognised for its role in healthy balanced diets.
The IEC supports the global egg industry to promote the nutritional value of the egg through the International Egg Nutrition Centre (IENC).
The International Egg Nutrition Centre
The International Egg Nutrition Centre (IENC) was established to support the sharing of resources and research to further our understanding of the egg’s nutritional value and its role in human nutrition.
The IENC shares best practice and pools resources to advance research and educational programmes internationally, ensuring all members of the international egg community have access to important resources that may not otherwise be readily available.
Primary Aims of the IENC
There are four main aims of the Centre:
- To share ideas and resources
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- Research
- Educational programmes
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- To provide technical input and information on nutrition in a crisis
- To avoid duplication of materials
- To identify with international experts
In achieving these the IENC seeks to promote the nutritional value of the egg on a truly global scale, giving members of the International Egg Commission access to the tools, resources and scientific research needed to develop their own nutritionally focused strategies and programmes.
Visit the nutrition libraryGlobal Egg Nutrition Expert Group
To support the aims of the IENC, an independent Global Egg Nutrition Expert Group has been established to bring together some of the leading researchers and experts in the human health and nutrition field. The Expert Group was formed to focus on developing, collating and optimising research on the nutritional value of eggs. This will be disseminated to stakeholders across the globe, from producers through to health professionals and consumers.
Meet the Expert Group
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