The main cause of cardiovascular disease is poor lifestyle. Risk factors for cardiovascular disease can include hypertension, dyslipidemia, overweight and obesity, and over-nutrition. We can start from ourselves, from small things, to build a comprehensive health defense, so as to nip the seeds of disease in the bud. In terms of diet, we can do is to follow the following healthy eating principles: First, control the intake of cholesterol Cholesterol is an indispensable nutrient in the human body, in the body has a wide range of physiological effects, too much to avoid eating cholesterol-containing foods may cause anemia, but also may result in a decline in the body’s resistance. However, when it is in excess, it will lead to hypercholesterolemia, which will have adverse effects on the body. Modern research has found that atherosclerosis, venous thrombosis and cholelithiasis have a close correlation with hypercholesterolemia. Patients with cardiovascular and cerebrovascular diseases need to pay attention to controlling the intake of cholesterol in their daily diet. Cholesterol mainly comes from the body’s own synthesis, and cholesterol in food is a secondary supplement. Cholesterol in nature mainly exists in animal food, with a few plants having cholesterol; the cholesterol content is also very inconsistent among different animals and different parts of animals. Generally speaking, the cholesterol content of lean meat is higher than that of poultry, fatty meat is higher than that of lean meat, shellfish and mollusks are higher than that of fish in general, while egg yolks, fish roe and animal offal have the highest cholesterol content. Usually, foods containing less than 100 mg of cholesterol per 100 g of food are called low cholesterol foods, such as carp, lean pork, lean beef, lean lamb, duck, etc.; foods containing 100~200 mg of cholesterol per 100 g of food are called moderate cholesterol foods, such as grass carp, crucian carp, crabmeat, pork chops, chicken, etc.; and foods containing 200~300 mg of cholesterol per 100 g of food are called high cholesterol foods. 300 milligrams per 100 grams of food called high cholesterol food, such as pork kidney, pork liver, pork belly, mussels, pork, egg yolks, crab yolks and so on. Patients with hypercholesterolemia should try to eat less or not eat high cholesterol food. For example, the cholesterol content of an egg is close to 300 milligrams, patients with cardiovascular and cerebrovascular disease is best to eat half an egg a day or every two days to eat an egg. Second, limit the intake of fat Fat exists in human and animal subcutaneous tissue and plant body, is a component of the organism and energy storage material. It is also the main component of cooking oil. Fat is divided into the following two: animal sources: ① animal body fat storage: such as lard, tallow, mutton oil, fish oil, bone marrow, fat meat, cod liver oil. ② fat in animal milk: such as cream. Plant-based sources: plant-based sources of fat are mainly extracted from plants within the fruit, such as sesame seeds, sunflower seeds, tea raw, walnuts, pine seeds, soybeans and so on. Too much body fat can lead to elevated blood lipids and even increase the incidence of hyperlipidemia and heart disease. While we are talking about limiting fat intake is mainly refers to limit the intake of animal fats, because animal fats contain more saturated fatty acids, the nutritional value is much lower than vegetable oils. Cardiovascular disease patients should avoid eating animal fats that contain more saturated fats, and can replace animal fats with vegetable oils in the cooking process, and common vegetable oils include sunflower oil, soybean oil, corn oil, and so on. In addition, fried food, chocolate, canned fruit, cream products and other foods with low nutritional value are patients with cardiovascular and cerebrovascular disease should be dose to reduce the use of appropriate consumption of foods containing unsaturated fatty acids, such as deep-sea fish, radish, tomatoes, kelp and so on. Third, to ensure the intake of protein protein for the human life structure of the cornerstone. The protein in food can be divided into plant and animal according to the source. Excessive intake of animal protein is also harmful to the human body. Excessive intake of animal protein will inevitably lead to higher intake of animal fat and cholesterol, which may increase the risk of cardiovascular and cerebrovascular diseases. Cardiovascular and cerebrovascular patients in the daily diet, try to choose lean meat, fish and beans and other protein-rich but not high fat and cholesterol content of food. Limit salt High-sodium diet in addition to elevated blood pressure, but also cause vascular sclerosis. WHO recommends that the daily intake of sodium per person should be maintained at 6 grams (about the amount of flat filled 1.5 beer bottle caps) or less, and cardio-cerebral vascular patients daily salt intake should be controlled at 2-3 grams. It is worth noting that the northern people’s diet is rich in sodium salt in the traditional food more, such as pickles, soy sauce, etc., also need to be strictly limited. Especially in the fall and winter seasons, the body sweats less, the amount of activity is also relatively small, salt consumption should be strictly controlled. The consumption of high salt pickled food is not advocated in the fall and winter seasons, and the intake of fresh fruits and vegetables and high-quality protein should be ensured as much as possible. Salt is best to choose potassium salt, some scholars say that potassium has the role of alleviating cardiovascular and cerebrovascular disease. V. Supplement enough vitamins Vitamins are important compounds that maintain human health, promote growth and development and regulate physiological functions. Patients with cardiovascular and cerebrovascular diseases should supplement multivitamins in their diet, such as B vitamins, vitamin C, vitamin D, vitamin E, etc. In particular, green leafy vegetables and fruits should be used as vitamins. In particular, green leafy vegetables and fruits contain more vitamins. Nutrition experts recommend that the amount of fresh vegetables eaten every day should be not less than 500 grams, and the amount of fruit should be not less than 200 grams.