Cerebral infarction has a high incidence and disability rate, and lifestyle and dietary modifications are as important as drug treatment for patients with cerebral infarction. Studies have shown that smoking, excessive alcohol consumption, hyperlipidemia and vitamin deficiency, and hyperhomocysteinemia are risk factors for cerebrovascular disease, and all of these factors are controllable factors. Specifically, the diet of cerebral infarction patients should adhere to the principles of low salt, low fat, low cholesterol, moderate amount of carbohydrates, vitamin-rich, less spicy food, fatty meat, cream, egg yolk, animal offal and candy sweets, etc., more fish and shrimp, soy products, fresh vegetables, iodine-containing food and moderate amount of lean meat. Foods such as onion, fungus and mushroom have a certain role in regulating blood lipid balance, which can be eaten by brain infarction patients appropriately. In addition, brain infarction patients should maintain healthy eating habits, and each meal should not be too full, and should eat less and more meals to maintain a good physical condition. It should be emphasized that both smoking and passive smoking are clear risk factors in the occurrence of cerebral infarction, and patients with cerebral infarction should quit smoking and avoid being in a smoking environment. In addition, patients with cerebral infarction should take appropriate physical exercise, control weight, maintain good habits of rest and calmness, and avoid strain and emotional excitement. Thus, patients with cerebral infarction should maintain good dietary and living habits, and combine with drug treatment to jointly reduce the recurrence rate and death rate.