Diets for patients with cerebral infarction, diabetes, and hypertension should be given primarily as a low-salt, low-fat, low-sugar, easily digestible diet. The main risk factors for patients with cerebral infarction include hyperlipidemia, hypertension, hyperglycemia and hyperhomocysteinemia. If patients have high blood pressure, high blood fat and high blood sugar, they should be given medication at the same time of dietary control. The main clinical diet includes green vegetables as the mainstay, soy products as appropriate, lean meat, fish and eggs, and should be less fatty meat and foods with high fat content. At the same time should be low sugar diet, usually eat less desserts or sugar cubes, should eat more calcium, such as nuts food with high calcium content, can replenish the brain.