Patients with diabetic cerebral infarction should have a low-sugar, low-fat, low-salt and easy-to-digest diet, usually eat less desserts and foods with high sugar content, and should have three meals a day at regular intervals. If they are non-physical laborers, they should eat two or two staple foods per meal, and replace the rest with supplementary foods, mainly eating more green vegetables, including celery, spinach and cabbage, and other fruits can also be used appropriately. At the same time, you can also apply soybean products, such as tofu, tofu brain and soy milk, but also eat eggs, lean meat and fish, to supplement the body’s essential proteins and minerals. Normally, less oil and less salt should be consumed, and less fatty meat as well as food with high fat content should be consumed to prevent patients from developing high blood fat and high blood pressure. Eating more nuts is good for the brain. If the patient has high blood pressure, high blood fat and high blood sugar, all can increase the risk of cerebral infarction.