(1) Limit fat intake. Reduce the total amount of fat in daily diet, reduce animal fat, and use vegetable oil instead of animal oil when cooking, such as soybean oil, peanut oil and corn oil. And limit the cholesterol in the diet to below 300 mg per day, which is equivalent to eating 3 egg yolks per week. (2) control the total heat. If you control the intake of total fat in your diet, your blood lipid will drop.

(3) Increase protein appropriately. As the amount of fat in the diet decreases, it is necessary to appropriately increase the protein. It can be provided by lean meat and skinless poultry. You can eat more fish, especially marine fish, and eat a certain amount of bean products every day, such as tofu and dried beans, which is conducive to lowering blood cholesterol and blood viscosity.

(4) Limit the intake of refined sugar and sugary sweets, including snacks, sweets and drinks.

(5) Patients with cerebral thrombosis need less salt, so they should adopt a low-salt diet, 3 grams of salt every day, add salt after cooking and mix well. (6) Pay attention to cooking materials. In order to increase appetite, you can add some vinegar, tomato sauce and sesame sauce when cooking. Vinegar can not only flavor, but also accelerate the dissolution of fat and promote digestion and absorption. Sesame paste contains high calcium content, which can be supplemented by regular consumption and is beneficial to prevent cerebral hemorrhage.

(7) Patients with cerebral thrombosis should always drink water, especially in the morning and evening. Samples can dilute blood and prevent thrombosis.