The Science
Clinical Research
The Iron Egg has been tested in the UK by
independent UKAS labs (UKAS is the National
Accreditation Body for the United Kingdom). When
used as instructed, The Iron Egg has been proven to
add over 6mg of iron tom 1 litre of water.
Cast iron may contain additional heavy metals as part
of the ‘smelting’ process. Testing by an independent
UKAS labs verified that the levels of metals meets the
UK regulatory requirements as specified by The Water
Supply (Water Quality) Regulations 2016.
Research Review
Using cast iron cookware as a method to fortify food with
iron has been well documented.
Cooking with iron pots and iron utensils, iron is leached
from iron cooking equipment, often in great quantities
Iron leached from iron cooking equipment is
bioavailable to humans.
These studies confirm the potential impact of cast iron
cookware as an adventitious iron source. Studies on the
influence of iron pots and utensils on iron content in a
variety of foods have consistently shown that foods
cooked in iron pots and ⁄ or with iron utensils have
significantly higher iron content than foods cooked with
non-iron equipment.
A systematic review of the existing body of research can
be downloaded.