The diet of diabetic patients requires reasonable control of caloric intake, rational meal allocation, and control of carbohydrate intake and type. Diabetic patients should control the total calorie intake. For patients whose body weight is lower than the ideal weight, energy intake can be increased appropriately; obese patients should reduce the amount as appropriate. Diabetic patients should ensure protein intake, limit the intake of monosaccharides, disaccharides (glucose, fructose, sucrose, etc.), can be moderate intake of sugar alcohols, give priority to the lower glycemic index of food such as coarse grains, cherries, etc., to avoid excessive intake of food that is prone to blood glucose fluctuations. Should also increase dietary fiber intake. In order to ensure blood sugar stability, patients should also eat regularly, in order to cooperate with the drug treatment. It is recommended to consult a professional endocrinologist for specific dietary considerations.