The Science
Laboratory tested to safely add iron to your diet, scientifically proven to improve iron deficiency anaemia.
The Iron Egg: Laboratory Tested for Safety and Efficacy
The Iron Egg has been rigorously tested in the UK by independent UKAS-accredited laboratories to ensure both safety and efficacy. When used as instructed—boiled in 1 litre of water with a few drops of lemon juice—the Iron Egg demonstrably releases over 6 mg of dietary iron in just 10 minutes. This remarkable result was verified using Atomic Absorption Spectroscopy (AAS), a highly accurate analytical technique that precisely measures elemental concentrations.
Enhanced Iron Release
Testing conducted at Ulster University by Dr H. Coleman demonstrated that the Iron Egg releases significantly more iron when allowed to roll freely in the pot, increasing iron levels by up to 50% compared to a fixed position. These findings underscore the importance of following the recommended usage guidelines to maximise the iron infusion for optimal nutritional benefit.
Safe and Compliant
During comprehensive testing, all water samples containing iron from the Iron Egg were found to meet the strict UK regulatory requirements for water quality under The Water Supply (Water Quality) Regulations 2016. The levels of other trace metals, such as copper, lead, and nickel, were all well below safe thresholds, confirming that the Iron Egg is not only effective but also completely safe for regular household use.
Internationally Accredited Standards
The water analysis was conducted by the GBA Group, a prestigious laboratory network accredited under ISO 17025 standards. This accreditation ensures that all testing adheres to stringent international standards recognised by UKAS, the International Laboratory Accreditation Cooperation (ILAC), and other respected global organisations.
For complete technical details and laboratory reports, download our primary research documentation.
Coooking with Iron reduces Iron Deficiency Anaemia
Boosting Iron Levels Naturally
Scientific research supports the use of iron cookware as an effective way to increase dietary iron intake and improve blood haemoglobin levels. A systematic review of multiple studies found that cooking with iron-containing cookware, such as iron pots or ingots, can significantly enhance the iron content of food and beverages. This iron is bioavailable, meaning the body can absorb and utilise it effectively to combat iron deficiency anaemia.
Proven Impact on Iron Deficiency Anaemia (IDA)
The comprehensive review revealed that cooking with iron significantly increases the iron content in a wide range of foods, particularly acidic recipes like soups and sauces. In clinical studies, participants using iron cookware showed notable improvements in blood haemoglobin levels and a reduction in anaemia prevalence. One particularly compelling trial recorded a 1.7 g/dL increase in haemoglobin after 12 months of consistent use.
Why It Works
Acidic ingredients, such as lemon juice or tomatoes, play a crucial role in enhancing the release of iron into food during cooking. This makes iron-infused water or meals prepared with The Iron Egg a simple and effective method to address iron deficiencies. Unlike conventional supplements, which frequently cause uncomfortable digestive side effects, this method provides a gentle and natural alternative that integrates seamlessly into everyday cooking routines.
A Safe and Sustainable Solution
Studies have also highlighted the convenience and long-term benefits of iron cookware. By providing an accessible, cost-effective, and reusable way to fortify diets with essential iron, The Iron Egg stands as a practical tool for addressing iron deficiencies without reliance on iron supplements or the need for cast iron pots and pans.