Lupus erythematosus generally refers to systemic lupus erythematosus, and SLE patients can consume fish appropriately after being discharged from the hospital. SLE patients should pay attention to choose soft, easy-to-digest foods rich in protein and vitamins, such as eggs, fish, shrimp, millet and fruits, etc. In addition to high quality protein, most of the fish contain vitamins, niacin and nutrients such as potassium, calcium, zinc, etc. Appropriate consumption of fish can replenish the nutrients needed by SLE patients. After SLE patients are discharged from the hospital, they should also pay attention to avoid consuming smoked and pickled food, stimulating and spicy food, avoid consuming light-sensitive food such as figs, oilseed rape and mud snails, and pay attention to low-salt diet for patients with renal insufficiency. It is recommended that SLE patients go to the rheumatology and immunology department or nutrition department of regular hospitals for detailed consultation on dietary and lifestyle precautions.