Diabetic patients are not recommended to consume squash clinically, as they are prone to hypertension, atherosclerosis, hyperlipidemia and chronic complications of diabetes. Diabetic patients should not consume more than 6 g of salt per day, and if they consume vegetables, the amount of hidden salt intake increases significantly, which can aggravate sodium and water retention, aggravate hypertension, and is not conducive to blood pressure control. Patients with heart failure and renal insufficiency should control their salt intake, especially if they are not allowed to consume vegetables, because if they consume too much, it can aggravate heart failure and swelling caused by renal insufficiency. In addition, squash contains a large amount of nitrite, which is carcinogenic to diabetic patients, so diabetic patients, as a high-risk group for cancer, are not recommended to eat too much squash.