Stroke is a common and frequent disease among the elderly, mostly caused by hypertension and atherosclerosis with cerebrovascular damage as a prominent manifestation, which has a high incidence and disability rate and seriously affects the health of middle-aged and elderly people. In order to prevent and treat stroke, in addition to the need for conventional medication, a reasonable diet is also very important for prevention and treatment. From the perspective of disease prevention and treatment, the basic principles of diet for stroke patients are basically the same as those for patients with hypertension, atherosclerosis, and hyperlipidemia. Therefore, the diet of stroke patients is generally based on the principles of low salt, low fat, low starch, low cholesterol, high fiber and high minerals. The staple food for stroke patients is mainly grains and vegetables, and more coarse rice and noodles should be eaten because of their richness in inorganic salts and vitamins. You also need to eat fresh vegetables at every meal because they contain more vitamin C and minerals such as potassium and magnesium. Vitamin C can play a role in lowering cholesterol, enhance the denseness of blood vessels and prevent bleeding; potassium and magnesium have a good effect on lowering blood pressure, for patients with a tendency to high blood pressure, can keep their blood pressure stable, but also help to reduce the amount of blood pressure drugs, to prevent the occurrence of drug side effects. Potassium-rich foods in addition to vegetables, bananas, oranges, tangerines, apricots, peaches and coarse grains and beans; because magnesium can prevent the flow of calcium into the cell membrane, play a role in maintaining the balance of minerals inside and outside the cell, it can protect brain cells from the hazards of secondary damage after ischemia. Magnesium-rich food in addition to vegetables, there are millet, beans, dried peppers, dried mushrooms, mushrooms, tomatoes, seaweed, nori, poppy, cinnamon, peanuts, walnuts, sesame paste, etc.. Fresh vegetables can preferably include celery and leeks, at least 5 or more per day, and there should be more varieties; it is better if they can be eaten raw, because eating them raw or beaten into a pulp with a food blender will not destroy too much of the vitamins in them. In addition, fiber has the effect of promoting bowel movement and preventing constipation, which is quite beneficial in reducing the occurrence of stroke and preventing its deterioration or recurrence. Vegetables rich in fiber include: bean sprouts, celery, leeks, spinach, cabbage, hollow cabbage, cucumber, winter squash, tomatoes, grapes, kelp, etc. Eat more iodine-rich foods, such as kelp, nori, shrimp, etc., which can reduce the deposition of cholesterol on the arterial wall and prevent the occurrence of atherosclerosis; in addition, you can properly consume some beans and mushroom foods, beans and their products contain more protein and also have the effect of lowering blood cholesterol, and mushroom foods, including mushrooms, shiitake mushrooms and fungus, contain a variety of amino acids required by the human body. Consuming more protein can play a role in strengthening the body and resisting diseases. High-protein foods can also improve the elasticity of cerebral arteries and arterial walls in other parts of the body in patients with hypertension, and promote the role of excess sodium discharge, so you can eat a moderate amount of eggs, skim milk, fish, lean meat and soy products and other foods. According to our research, if you eat fish at least three times a week, the chance of stroke will be relatively reduced, and even if you have a stroke, the damage will be smaller. Fish contains more unsaturated fatty acids, after intake has the function of fighting platelet clotting and reducing the total cholesterol and blood viscosity, can regulate the state of blood, so that blood is less likely to form clots, thus preventing the emergence of cerebrovascular blockage; in addition, the intake of more unsaturated fatty acids can stay on the human cell membrane and within the cell, so that these cells are more elastic, as soft as liquid, like this soft form of red blood cells. Red blood cells in this soft form are easier to squeeze through narrow and constricted blood vessels to deliver oxygen to cells in the brain and heart, and this clever change can save your life, especially when your blood vessels have aged and are blocked. Therefore, to prevent another stroke and cardiovascular disease, it is best to eat this type of fat. You should control your daily salt intake, which should be below 6 grams per day, because salt contains a lot of sodium ions, and too much sodium intake by the body will increase the blood volume and heart burden, and it will increase the viscosity of the blood, which will raise the blood pressure, and this is not good for stroke patients. Even if salt does not raise your blood pressure, it may be harmful to the brain tissue and cause tiny strokes. In addition, foods that excite the nervous system, such as alcohol, strong tea, coffee and stimulating condiments should be avoided for middle-aged and elderly patients. In addition, need to eat less chicken soup and meat soup, which is beneficial to protect the cardiovascular system and the nervous system. And do not overeat. Stroke patients should drink milk and green tea regularly. If the stroke patient is lucid, but often choking and coughing when eating, give paste food, feed slowly to prevent accidental entry into the trachea. The paste food should be steamed egg custard, thick porridge with minced meat and vegetables, rotten noodles with minced meat and vegetables, milk with lotus root powder, fruit puree, or rice mashed with a masher and given to the patient. For stroke patients without swallowing difficulties during the recovery period, a soft and balanced diet that is light, less oily and easy to digest is appropriate.