There is no direct relationship between the onset of SLE and the aggravation of the disease and diet, so patients can eat tofu and soy products appropriately. Tofu and soy products are rich in vegetable protein, various amino acids, carbohydrates, vitamins and minerals, which are beneficial to human health. SLE patients, especially those with proteinuria and hypoproteinemia, can eat tofu and soy products to supplement albumin deficiency and reduce symptoms such as fatigue and edema caused by albumin deficiency. However, SLE patients should not eat too much tofu at one time, because too much tofu can affect the body’s absorption of iron, and patients with iron deficiency anemia are not conducive to the recovery of anemia by eating too much tofu. In addition, tofu contains certain purine components, if SLE is accompanied by elevated blood uric acid, patients should not eat too much tofu, otherwise it will cause high blood uric acid induced gout.