Recently, we have found many patients in the clinic who do not have a good understanding of dietary control and whose test results suggest abnormal blood calcium and phosphorus indicators. Here, we will briefly discuss the selection and control of phosphorus ions in food. Normal levels of phosphorus play an important role in maintaining the physiological functions of the body, such as forming bones and teeth; composing vital substances for life; participating in energy metabolism; and participating in the regulation of acid-base balance. Patients with chronic kidney disease, especially those who present with renal insufficiency, are at risk of elevated blood phosphorus. High phosphorus in the body can lead to further disorders of calcium and phosphorus metabolism, which can have irreversible effects on the skeletal, cardiovascular, and endocrine systems and even jeopardize long-term survival. How to reduce phosphorus intake is an issue that needs long-term attention in patients with chronic kidney disease. First, reduce phosphorus intake. Controlling protein intake can help reduce hyperphosphatemia. For example, do not eat egg yolk, boiled meat to remove water to reduce phosphorus, avoid excessive intake of processed foods, reduce food additives, preservatives intake. Second, choose different phosphorus content of food. Low phosphorus food mainly salad oil, egg whites, apples, pears, vermicelli, winter melon, yams, eggplant, tomatoes, carrots, etc.; high phosphorus foods include dairy products, mushrooms, dried beans, dried fruits, a variety of lean meat, shellfish, etc. Finally, if there is a high phosphorus problem, you need to use phosphorus-lowering drugs, and while using them, you need to follow medical advice and pay attention to the changes in blood calcium at the same time.