In 2014, new recommendations on nutrition were added to the American Heart Association’s guidelines for the prevention of stroke and transient ischemia in patients. These recommendations are based on the evidence obtained in cardiovascular disease prevention studies. For example, in populations at high risk for cardiovascular disease, comparative studies have found that a Mediterranean dietary structure is superior to a low-fat diet in preventing myocardial infarction, stroke, and cardiovascular disease death. The recommendations are five in number, of which the following are of reference value to patients: 1) routine use of single or multivitamin preparations is not recommended; 2) salt intake should be less than 2.4 grams per day, and further reduction in blood pressure is expected if it is less than 1.5 grams; 3) the Mediterranean diet is recommended for patients with stroke and transient ischemia, which is based on vegetables, fruits and whole grains, and includes low-fat This diet is based on vegetables, fruits and whole grains, and includes low-fat dairy products, fish, poultry, legumes, olive oil and nuts, while limiting the intake of sweets and red meat. These recommendations can be used as a dietary reference to prevent the occurrence or recurrence of cardiovascular disease and stroke in the general population and stroke patients. The Mediterranean diet has been found to be associated with longevity and a reduction in the incidence of cardiovascular disease and tumors. The Mediterranean diet is low in saturated fatty acids and cholesterol, with energy supplied by unsaturated fatty acids (olive oil and nuts, etc., which raise HDL cholesterol, the so-called “good cholesterol”), free of trans fatty acids, rich in fiber and antioxidants, low in refined sugars and flour, and high in The Mediterranean diet consists of The Mediterranean diet consists of: 1) staple foods made from whole grains: bread and other pasta; 2) plenty of fresh vegetables and fruits; 3) rich in legumes, nuts and seeds; 4) olive oil as the main source of fat; 5) garlic, onions and aromatic herbs as seasonings; 6) moderate amounts of fish; 7) moderate amounts of dairy; 8) minimal amounts of red meat; and 9) small amounts of alcohol. Although the efficacy of the Mediterranean diet in preventing diseases has been widely recognized by the academic community, it still requires a long-term adjustment and adaptation process to successfully implant it into the three meals a day that our people are accustomed to. If you are interested in this and are willing to try it, please feel free to share your own experiences in meal preparation and cooking with us.