The basic principles of diet for stroke patients are basically the same as those for patients with hypertension, atherosclerosis, and hyperlipidemia. The diet of stroke patients is generally based on the principles of low salt, low fat, low cholesterol, and high fiber. 1, the daily salt in less than 6 grams is appropriate, the human body intake too much salt, can increase the blood volume and heart burden, increase blood viscosity, so that blood pressure increases. 2, limit animal fat, such as lard, cream, egg yolk, roe, animal offal, fatty meat and other foods containing high cholesterol, because the saturated fatty acids contained in these foods can increase the concentration of blood cholesterol and promote atherosclerosis; can consume vegetable oils, such as soybean oil, peanut oil, etc., because the unsaturated fat contained therein can reduce the cholesterol content in the blood, delay and reduce atherosclerosis. 3, supplement protein, often eat some egg whites, lean meat, fish and a variety of beans and soy products, in order to supply the body with the required ammoniacal acid. 4, eat more iodine-rich food, such as seaweed, nori, etc. Iodine can reduce the deposition of cholesterol in the arterial wall and prevent the occurrence of atherosclerosis. 5, eat more fresh vegetables and fruits, because they contain vitamin C and potassium, magnesium, etc.. Vitamin C can reduce cholesterol, enhance the denseness of blood vessels, prevent bleeding, potassium and magnesium have a protective effect on blood vessels.