Stroke refers to the necrosis of brain tissue, causing a series of neurological functional deficit symptoms. The dietary requirements for stroke must be determined comprehensively based on the patient's own condition and underlying diseases. For instance, common risk factors for stroke include hypertension, diabetes, hyperlipidemia, and elevated homocysteine levels, along with unhealthy habits such as smoking and drinking. If the patient has hypertension, a light diet should be emphasized. If they have hyperlipidemia, fatty foods should be avoided in favor of a low-fat diet. In cases of high homocysteine levels, it is advisable to consume foods rich in vitamins. Additionally, if the patient has diabetes, they must adhere to a diabetic and low-sugar diet. Therefore, what food can be consumed depends on the patient's underlying diseases and the symptoms of the stroke. If the patient has swallowing difficulties, care must be taken to avoid hard foods as this could lead to choking and potentially cause a lung infection. Thus, the patient's individual condition must be taken into account when deciding their diet.