1, control the intake of protein: the main component of protein is amino acids, and amino acids through the human liver metabolism, can produce a large amount of ammonia. Excess ammonia into the human blood can lead to an increase in uric acid in humans, and can even cause hyperuricemia. And the increase of uric acid is an important factor that causes kidney stones. Therefore, kidney stone patients should control the daily intake of high protein food to 180 grams or less. Foods containing high protein mainly include soybean products, chicken and fish, etc. 2, eat less salt: salt will combine with a large amount of free calcium after entering the body, and salt is excreted through the kidneys. If a person often eats a high-salt diet, it will lead to an increase in the concentration of calcium in the kidneys and urine. Therefore, patients with kidney stones must control their daily salt intake to within 3 grams. 3. Control calcium intake: Clinical studies have found that more than 90% of kidney stones are formed by calcium or calcium-containing substances. Therefore, kidney stone patients should eat less calcium-rich foods such as soy products, milk, kelp, shrimp and sesame. In addition, if kidney stone patients must take calcium supplements because of certain diseases, they should use calcium supplements under the guidance of a doctor. 4, limit the intake of vitamin C: vitamin C can produce a large amount of oxalic acid after entering the body. Therefore, patients with kidney stones should control the daily intake of vitamin C within 400 mg. 5.Limit the intake of vitamin D: vitamin D has the function of promoting the body to absorb and store calcium. Therefore, kidney stone patients should control the daily intake of vitamin D within 400 units. 6. Eat less oxalic acid-rich food: Among kidney stone patients, about 60% of them have kidney stones belonging to calcium oxalate stones. Therefore, kidney stone patients should eat less oxalic acid-rich food. Such foods mainly include: soy products, cocoa, celery, grapes, green peppers, parsley, spinach, strawberries and kale, etc.