The danger of diabetes has been gradually recognized, and diabetic diet management is the basis of diabetes treatment. The first principle of diabetic diet management is to control total dietary calories. Each patient should calculate the daily calorie intake according to the height, weight and physical activity. Carbohydrates should account for 55%-60% of the daily caloric supply, fat should not exceed 30% and protein 15%-20%. Carbohydrates account for the largest proportion of the three major nutrients, and also have the strongest glycemic capacity. How to ensure that the proportion of carbohydrates on the basis of, but also to reduce its impact on postprandial blood sugar, the International Diabetes Federation in 2007 pointed out that to improve the state of postprandial hyperglycemia through the glycemic index (GI) Lei selection of food. In 1981, Jenkins et al. proposed the concept of glycemic index: it is the percentage value of the level of blood glucose response in the body at 2 hours between food containing 50 grams of carbohydrates and an equivalent amount of glucose, reflecting the speed and ability of food to raise blood glucose compared with glucose. Generally speaking, foods with glycemic index >70 are high glycemic index foods, with fast digestion in the gastrointestinal tract, high absorption rate and high peak value of glucose entering the blood, which should be avoided by diabetic patients; <55 is low glycemic index, with long residence time in the gastrointestinal tract, low absorption rate and low peak value of glucose entering the blood after slow release, which is suitable for diabetic patients. It is suitable for diabetic patients; 55-70 is the middle glycemic index. Many diabetics have a misconception that carbohydrates should be restricted because of their fast glycemic rate, and they choose high egg and high fat foods with slow glycemic rate. This approach is wrong, long-term high-fat, high-protein diet is harmful to the human body, the reasonable ratio of the three major nutrients is the result of scientific research. To overcome the shortcomings of high glycemic index of carbohydrates, you can reasonably choose carbohydrates with low glycemic index and achieve.