The intervention study aims to increase protein intake by increasing egg consumption in community dwelling individuals aged over 55 by providing recipes to increase the flavour and variety of egg dishes.

The PhD project, led by Dr Katherine Appleton, from the Department of Psychology at Bournemouth University, began in January 2015, with focus group and questionnaire research to establish attitudes to egg consumption in older adults across the UK.

Approximately 20 per cent of older people in the UK are currently thought to suffer from inadequate protein-specific nutrition. Eggs could help older people to solve this issue, as a nutritious food source that is easy to cook and cheap to buy.

Dr Appleton said: “The initial focus group stage of our study backed up previous work in this area that suggested specific barriers to the consumption of eggs by older people. The questionnaire stage suggested that encouraging people to try a wider range of recipes, adding flavour to food using herbs and spices and increasing variety may have an effect in this area. Previous research has shown that many older people would benefit from increasing protein intake and eggs are an ideal food to achieve this.”

Dr Appleton concluded: “This project has clear potential to improve the health and quality of life of the older population and impact on the social environment and economy. We are grateful to British Egg Industry Council for their support.”