In 2014, new recommendations on nutrition were added to the American Heart Association’s guidelines for the prevention of stroke and transient ischemia in patients. These recommendations are based on the evidence obtained in cardiovascular disease prevention studies. For example, in populations at high risk for cardiovascular disease, comparative studies have found that a Mediterranean dietary structure is superior to a low-fat diet in preventing myocardial infarction, stroke, and cardiovascular disease death. The five recommendations, which are of interest to patients, are: single or multivitamin preparations are not recommended routinely; salt intake should be less than 2.4 grams per day, with further reductions in blood pressure expected if it is less than 1.5 grams per day; and a Mediterranean diet, which is based on vegetables, fruits and whole grains, and includes low-fat dairy products, fish, poultry, legumes, beans, and other foods, is recommended for patients with stroke and transient ischemia. This diet is based on vegetables, fruits and whole grains and includes low-fat dairy products, fish, poultry, legumes, olive oil and nuts, while limiting the intake of sweets and red meat. These recommendations can be used as a dietary reference to prevent the occurrence or recurrence of cardiovascular disease and stroke in the general population and stroke patients. The Mediterranean diet has been found to be associated with longevity and a reduction in the incidence of cardiovascular disease and tumors. The Mediterranean diet is low in saturated fatty acids and cholesterol, with energy supplied by unsaturated fatty acids (olive oil and nuts, etc., which raise HDL cholesterol, the so-called “good cholesterol”), free of trans fatty acids, rich in fiber and antioxidants, low in refined sugars and flour, and high in It is free of trans fatty acids, rich in fiber and antioxidants, less refined sugar and flour, and contains more plant vitamins and other micronutrients. The specific contents of the Mediterranean diet can be found in Health and Wellness, 7th edition: staple foods made from whole grains: bread and other pasta; plenty of fresh vegetables and fruits; rich in legumes, nuts and seeds; olive oil as the main source of fat; garlic, onions and aromatic herbs as seasonings; moderate amounts of fish; moderate amounts of dairy; minimal amounts of red meat; and little alcohol. Minimal consumption of alcohol. Although the effectiveness of the Mediterranean diet in preventing diseases has been widely recognized by the academic community, it will take a long period of adjustment and adaptation to successfully incorporate it into the three meals that our people are accustomed to. If you are interested and willing to try it, you are welcome to share your own experiences and experiences in meal preparation and cooking in the Friendship section.