Question to the Department of Health and Social Care:

To ask the Secretary of State for Health, what discussions his Department has had with clinical bodies on the potential benefits of egg consumption in preventing strokes.

There have been no discussions between Public Health England and clinical bodies on the potential benefits of egg consumption in preventing strokes.

A healthy balanced diet with maintenance of a healthy body weight has been shown to reduce the risk of stroke.

Eggs are included in the national food model, the Eatwell Guide. As part of this, the Government recommends people eat some meat, fish, eggs, beans and other non-dairy sources of protein. Eggs are considered to make a valuable contribution to a healthy, balanced diet.