It is well known that elevated blood pressure is a major preventable risk factor for ischemic stroke and that diet can contribute to elevated blood pressure; therefore, controlling dietary factors that contribute to elevated blood pressure is beneficial for stroke prevention. Such factors include excessive salt intake, low potassium intake, overweight, heavy alcohol consumption, and poor dietary patterns. There is a lot of little trust in nutrition studies because of the limitations of long-term follow-up that is usually difficult to manage with randomized trials. Epidemiological studies in nutrition are challenged by both measurement error, confounding factors, differential effects of foods, diversity of reference populations, interactions, and multiple testing. Even with these limitations, some aspects of diet have been found to be associated with stroke risk. One scientific study found a significant negative association between servings of fruits and vegetables and subsequent stroke: people who consumed 3 to 5 servings of fruits and vegetables per day and >5 servings per day had a significantly lower risk of ischemic stroke than those in the <3 servings of fruits and vegetables per day group. Many people have heavy tastes and like to eat salty foods, unaware that excessive salt intake in the diet also increases the risk of stroke. In contrast, increasing potassium intake can reduce the risk of stroke. This finding was confirmed in elderly people in Taiwan. Since the trial did not have follow-up blood pressure measurements, it remains unknown whether the reduction in blood pressure had an effect on the results. Low intakes of animal protein, saturated fatty acids and cholesterol have been found to reduce the risk of stroke in some Asian countries, but this is not evident in Western countries. A recent study showed that high intake of beef and lamb increased the risk of stroke, while high intake of poultry reduced the risk of stroke. Thus the source of protein in the diet is also likely to influence the risk of stroke. Taken together, experts suggest that in order to stay away from stroke, people should eat this way: they should lower sodium intake, increase potassium intake to lower blood pressure, recommend intake of fruits, vegetables and low-fat dairy products, and reduce saturated fatty acids to lower blood pressure, in addition to a diet rich in nuts, which has the potential to reduce stroke risk.