There have been few studies examining the connection between dietary riboflavin intake and stroke. We aimed to investigate the prevalence of stroke and the association between dietary riboflavin intake and stroke in the United States population. Participants in this extensive, cross-sectional study were drawn from the National Health and Nutrition Examination Survey (NHANES) conducted between 2007 and 2018. Questionnaires and 24-h recall interviews were used to gather information on stroke events and dietary intake. To assess the relationships between riboflavin intake and stroke risk, multivariate logistic regression, restricted cubic spline, and subgroup analysis were used. The incidence of stroke was 3.67% among the 20,776 participants in the research. We discovered that a higher riboflavin consumption was linked to a decreased risk of stroke in people in the United States after controlling for all specified factors. For stroke risk, the odds ratio (OR; 95% confidence interval) for those with the highest riboflavin intake was 0.57 (95% CI: 0.38-0.85) compared to those with the lowest intake. Additionally, an L-shaped relationship between riboflavin intake and stroke risk was discovered by the study, with an inflection point at roughly 4.95 mg/day. According to our research, the risk of stroke was inversely correlated with a high riboflavin consumption. To validate our findings and investigate the causal links, more research is required.