Clinical Research
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 liter of water with a few drops of lemon juice—the Iron Egg has been proven to release over 6 mg of dietary iron in just 10 minutes. This result was verified using Atomic Absorption Spectroscopy (AAS), a highly accurate analytical technique that 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 approximately 50% compared to a fixed position. These findings highlight the importance of following the recommended usage guidelines to maximize iron infusion.
Safe and Compliant
During testing, all water samples containing iron from the Iron Egg were found to meet 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 within safe limits, ensuring the Iron Egg is not only effective but also safe for regular use.
International Standards Accredited Testing
The water analysis was conducted by the GBA Group, a leading laboratory network accredited under ISO 17025 standards. This ensures that all testing adheres to stringent international standards recognized by UKAS, the International Laboratory Accreditation Cooperation (ILAC), and other global organizations.
For detailed insights, download the Primary Research.
The Science Behind The Iron Egg
Boosting Iron Levels Naturally
Scientific research supports the use of iron cookware as an effective way to increase dietary iron intake and improve blood hemoglobin 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 use it effectively to combat iron deficiency anemia.
Proven Impact on Iron Deficiency Anemia (IDA)
The review revealed that cooking with iron significantly increases the iron content in a wide range of foods, including acidic recipes like soups and sauces. In some studies, participants using iron cookware showed notable improvements in blood hemoglobin levels and a reduction in anemia prevalence. For example, one trial recorded a 1.7 g/dL increase in hemoglobin after 12 months of consistent use.
Why It Works
Acidic ingredients, like lemon juice or tomatoes, play a key role in enhancing the release of iron into food during cooking. This makes iron-infused water or meals cooked with The Iron Egg a simple and effective way to address iron deficiencies. Unlike supplements, which can cause unpleasant side effects, this method provides a gentle and natural alternative that fits seamlessly into everyday cooking routines.
A Safe and Sustainable Solution
Studies also highlighted the convenience and long-term benefits of iron cookware. By providing an accessible, cost-effective, and reusable way to fortify diets with iron, The Iron Egg stands out as a practical tool for addressing iron deficiencies without relying on supplements.