The habit of skipping breakfast is a real mistake. Recently, Stroke, a leading journal on cardiovascular disease, published prospective scientific studies confirming that eating breakfast may prevent strokes (stroke) and, in particular, reduce the risk of brain hemorrhage. Scientists at Osaka University School of Medicine in Japan, over a 15-year period from 1995 to 2010, looked at 82,772 healthy Japanese people aged 45-74 years without a history of cardiovascular disease or cancer and asked each of them about the amount of breakfast they had, with breakfast frequency categorized as 0-2 days/week, 3-4 days/week, 5-6 days/week, and 7 days/week, using a model called A scientific method called “Cox proportional risk model” was used to estimate and calculate their risk of cardiovascular disease. During the 15-year period, 3772 cases of stroke (1051 brain hemorrhage, 417 subarachnoid hemorrhage, and 2286 cerebral infarction), and 870 cases of coronary heart disease occurred. The results of the analysis showed that compared with those who ate breakfast every day, those who skipped breakfast had an overall risk of having an event of 1.14 (95% CI: 1.01-1.27; p=0.013), a stroke risk of 1.18 (95% CI: 1.04-1.34; p=0.007), and a brain hemorrhage risk of 1.36 (95% CI: 1.10-1.70; p= 0.0043). These data symbols may not be readable by everyone, but in layman’s terms, it means that this study shows that there is no significant relationship between eating or not eating breakfast and the occurrence of coronary heart disease, but there is a strong relationship with stroke, and people who do not eat breakfast are prone to stroke, especially the incidence of brain hemorrhage is significantly higher than those who eat breakfast. The Japanese study was the first such investigation in a yellow Asian population. The same study by the Harvard School of Public Health found that the incidence of coronary heart disease was significantly higher without breakfast. Why is skipping breakfast prone to stroke and coronary heart disease? Presumably, skipping breakfast may lead to increased insulin sensitivity, hypothalamic-pituitary-adrenaline axis overactivation, and overeating at lunch, overweight, increased body mass index (BMI), dyslipidemia, abnormal blood pressure, all of which lead to an increased risk of stroke. Moreover, after a night’s sleep, the elimination of water due to breathing, sweating, and urination can lead to reduced blood volume, increased blood viscosity, and increased platelet adhesion, which also increases the risk of cardiovascular disease. Both studies verify that eating breakfast reduces the occurrence of cardiovascular disease. Eating breakfast helps reduce insulin levels throughout the day and the body’s sensitivity to insulin, promotes vagal nerve activity, and the cereal fiber in food helps lower cholesterol levels, all of which have cardiovascular health benefits, and the diversity of Asian foods is more beneficial to health. Although these two studies are not specific to the Chinese population, the results have important implications for our lives. These latest scientific evidences remind us that the habit of skipping breakfast is a real mistake. Three meals a day and following the laws of nature were recognized by our ancients 2,000 years ago, but unfortunately we as a nation are now increasingly going against the grain. We will continue to recommend the “Lü’s Spring and Autumn” view of three meals a day for health in the next issue of Science.