Stroke is the most common causes of disability and death. Statistical data showed that 2.5 million women and 3 million men died of stroke annually, and in some countries, stroke mortality might be doubled in 2030. So, effective prevention of stroke will significantly reduce medical cost and improve the life quality of the survival. In recent years, evidence found that dairy products are of certain significance to reduce the incidence of stroke. This article reviewed the role of dairy products in the primary prevention of stroke based on the classification of the products, stroke-related epidemiological investigation and mechanisms of various ingredients of the products in reducing the risk of stroke.