The high incidence of arterial blood theft is drawing more and more attention, and the latest shows that the five flavors have a close relationship with the occurrence of vascular lesions in the extremities. Food is divided into “five tastes”, sweet taste can tonic deficiency and slow down the emergency; sour taste can astringent lung and intestine; bitter taste can lower the drainage of dry damp; salty taste can soften the hardness and disperse the knots; pungent taste can publish the line of dispersion, these five tastes are indispensable in people’s daily diet. However, for patients with peripheral vascular disease, a reasonable combination is needed. Suitable diet is as follows: The first category: meat (including pigs, chickens and ducks, beef, etc.) The protein content of meat is between 10% and 20%, commonly known as lean meat is meat with less fat content, while fatty meat is meat with more fat content, lean meat has more protein than fatty meat. The fat content in meat, with the type of animal, age, body parts, fattening condition are related. There are more than 20 kinds of amino acids that make up protein, of which 8 kinds (essential amino acids) cannot be synthesized by the body itself and must be obtained by consuming food containing these 8 kinds of amino acids; and the protein of meat food is complete protein, which can provide all the kinds of amino acids needed by the body. The second category: eggs Eggs consist of egg whites and egg yolks. Egg whites and yolks account for about 2/3 and 1/3 of the total edible portion respectively. egg whites are mainly protein, containing essential amino acids needed by the human body, and whole egg protein can be almost completely absorbed and utilized by the body, making it the most ideal high-quality protein in food. The third category: fish Fish food is tender, tasty, nutritious and easy to digest, and is a favorite food. Especially suitable for the elderly, young children and sick people to eat. The fourth category: legumes There are many varieties of legumes, mainly soybeans, broad beans, green beans, peas, adzuki beans and so on. According to the type and amount of nutrients in beans can be divided into two categories. One category is represented by soybeans as a high protein, high fat legumes. The other type of beans is characterized by high carbohydrate content, such as mung beans and adzuki beans. The nutritional value of legumes is very high, and by consistently consuming legumes every day, the body can reduce its fat content, increase its immunity, and reduce the chances of disease.