People at high risk for fatty liver are those who have a higher risk of developing fatty liver than the general population. People who are overweight or obese; people with abnormal blood metabolism or hyperlipidemia, especially elevated triglycerides; people with high fasting glucose or diabetes; people who drink a lot of alcohol for a long time; people who take liver-damaging drugs for a long time and people who have a family history of obesity, diabetes and fatty liver. The above categories of people without fatty liver on ultrasound are defined as those at high risk for fatty liver. People with high risk of fatty liver should have a low-fat diet and should eat mainly vegetable fats, as much monounsaturated fatty acids (such as olive oil, canola oil, tea oil, etc.) as possible, and as little saturated fatty acids (such as lard, butter, mutton oil, butter, cream, etc.) as possible, and should limit the intake of cholesterol, such as animal offal, brain marrow, egg yolk, fish eggs, squid, etc. In terms of sugar intake, one should eat a diet low in sugar and not eat foods rich in monosaccharides and disaccharides, such as high-sugar pastries, ice cream, dried dates and candies. You should eat more vegetables and fruits, yogurt, garlic, onion, shiitake mushroom, fungus, hawthorn, mung bean, kelp and purple cabbage have lipid-lowering effects, eat about 500 grams of vegetables every day, replace animal protein with 20 grams of soy protein every day, and use sea fish frequently. It is not advisable to drink cola, Sprite and other high-sugar drinks, to drink more green tea, or drink some kiwi and hawthorn drinks containing less sugar; quit smoking and limit alcohol to no more than: 25 ml of white wine, 300 ml of beer and 50 ml of wine per day.