Hypertension, hyperlipidemia, atherosclerosis and diabetes mellitus are the main causes of stroke (cerebral hemorrhage and cerebral infarction), so there is a close relationship between dietary and nutritional factors related to them. The following principles should be followed for patients with mild disease who can eat orally (1) Limit total calories to achieve or maintain ideal body weight. (2) Adopt complex carbohydrates, limit the intake of monosaccharides and disaccharides, and mix coarse and fine grains. (3) Limit animal fat, avoid fatty meat, and use vegetable oil in cooking to increase the intake of unsaturated fatty acids. Fat should account for less than 30% of total calories. (4) Appropriate cholesterol restriction, without combined hypercholesterolemia, daily intake less than 800mg, combined hypercholesterolemia less than 300mg, not more than one egg yolk per day. (5) Increase protein appropriately, use more fish and soybean products, and increase unsaturated fatty acids while consuming high quality protein to lower cholesterol. (6) Eat fresh vegetables and fruits every day, and appropriately consume mushrooms, mushrooms and other mushrooms and seaweeds such as seaweed and seaweed to supplement vitamins, dietary fiber and minerals, which are beneficial to lowering blood lipids. (7) Limit sodium salt, which should be below 5g per day. (8) Quit smoking and alcohol. In addition to this, it should be noted that: patients with hypertension relatively increase foods high in potassium, magnesium, calcium, etc., which help vasodilatation and lower blood pressure. When treated with monoamine oxidation mold inhibitors, foods high in tyramine such as cheese, sour milk, lentils, mushrooms, beer, etc. should not be eaten to avoid hypertensive crisis. Diabetic patients should eat fruits in moderation, usually no more than 300g per day as an extra meal (e.g. 10:00 am, 3:00 pm).