Quantifying the amount and bioavailability of iron in eggs

There is currently a lack of consensus about the quantity and bioavailability of iron in eggs. This has made it challenging for the egg industry and healthcare professionals to advocate egg consumption as a tool to mitigate iron deficiency. This project will provide accurate concentrations and characterisations of haem and non-haem iron in egg yolk and albumen. These values can be used to develop recommendations on cooking strategies to increase iron bioavailability in eggs. Subsequently, this information can be used to market egg consumption to individuals suffering from iron deficiencies, such as those on vegetarian diets, thus increasing the demand for eggs.