The dietary requirements of cerebrovascular patients should be specifically analysed according to the causes leading to individual cerebrovascular disease. Generally, they should be low in calories, salt, cholesterol and sugar, to ensure a balanced nutrition and a light and easily digestible diet.
It is recommended to eat more foods rich in high quality protein, carbohydrates, vitamins and trace elements, in addition to foods with cardiovascular and cerebrovascular protective effects, such as kelp, fungus and corn, all of which can help with recovery.