One of the major problems in the diet of Chinese residents is the high proportion of pork intake. According to preliminary statistics, the daily consumption of pork accounts for about 45% of the total meat. This is also reflected in the majority of diabetic patients: in a survey of diabetic patients, it was found that the proportion of pork in the daily diet of some patients can be as high as 70% to 80%, or even close to 100% of the total amount of meat. Pork is indeed an animal food with high nutritional value: every 100 grams of pork contains about 20 grams of protein, which is a high-quality protein source. Pork contains the most balanced ratio of essential amino acids in all kinds of meat, which can provide the body with essential fatty acids that are very important. Pork is 10 times more rich in vitamin B1 than beef. However, the problem is that simply using pork as the only source of meat, or consuming too much pork, can bring a series of negative effects. 1, the proportion of fat in pork is too high. Compared with other meats, pork has the highest proportion of fat. Fatty pork fat ratio of up to 90%; fat and lean mixed pork is also up to 30% to 40%, more than beef and lamb nearly 1 times, more than 3 to 4 times the fish and shrimp seafood. Long-term consumption of large amounts of pork, will inevitably lead to excessive fat intake, thereby increasing the risk of obesity and hyperglycemia. 2, the proportion of saturated fatty acids in pork is too high. The saturated fatty acid content of pork is about 40%, higher than chicken 30%, higher than duck 25%, higher than fish 20%. A large intake of saturated fatty acids, may cause diabetic patients with dietary fatty acid ratio disorders, resulting in blood lipid fluctuations, which is not conducive to overall disease control. 3, the cholesterol content of pork is too high. The cholesterol content of pork is as high as 120 to 150 mg per 100 grams. If a diabetic patient eats more than 4 taels of pork per day, the cholesterol content can be exceeded. For diabetic patients, especially those with hypercholesterolemia, it is very unfavorable. Therefore, it is recommended that diabetic patients alternately eat a variety of lean meat (including fish, seafood, skinless chicken, duck, lean pork, beef, lamb, etc.), with a total of 3 to 4 taels of meat per day, while some meat can be replaced by beans.