In general, diabetic patients are mostly combined with hypertension and lipid abnormalities, so for diabetic patients require low salt, low fat, diabetic diet, we believe that low salt, low fat, diabetic diet refers to the patient’s salt intake should be limited to 6g per day, the daily sodium intake should not exceed 2000mg, combined with hypertension patients should be more strictly limited, and should limit the intake of high sodium-containing The intake of condiments or foods with high sodium content, such as monosodium glutamate, soy sauce, seasoning sauce, pickled products, and processed foods such as salt dipping, should be limited. In general, fat should account for 20-30% of the energy supply in the patient’s diet, and the intake of saturated fatty acids should not exceed 7% of the total energy in the diet, and the intake of trans fatty acids should be minimized. Monounsaturated fatty acids are a better source of dietary fatty acids and can contribute 10%-20% of the total fat intake. The intake of polyunsaturated fatty acids should not exceed 10% of the total energy intake, and the proportion of intake rich in N-3 fatty acids should be increased appropriately. With reference to the dietary guidelines for Chinese residents, the excessive intake of cholesterol in the diet should be controlled.