SLE is an autoimmune disease that involves multiple systems and organs throughout the body. However, with standardized treatment and reasonable diet, the quality of life of SLE patients can be significantly improved, and the following are the dietary principles for SLE patients: General dietary principles: adequate energy, including moderate amount of protein and appropriate vitamins. Based on these principles, patients with SLE should be given a diet high in protein, low in fat, low in salt, low in sugar, and rich in multivitamins and calcium. Firstly, about 70% of SLE patients have kidney damage, accompanied by a large amount of proteinuria, and patients often have severe hypoproteinemia and generalized swelling, resulting in various pathophysiological changes in the body, at this time, it is especially important to supplement sufficient protein, especially high-quality animal protein, such as milk, eggs and lean meat. Secondly, the total intake should be appropriate, for example, lean meat should not exceed 2 taels per person per day, and eggs should not exceed 2. Too much intake will not only be difficult to absorb, but also increase the burden on the kidneys of patients and aggravate the disease, while too little intake will result in insufficient total energy and further aggravate hypoproteinemia. Patients with lupus nephritis who have proteinuria should eat less or no soy products, because the vegetable protein increases the kidney burden and is not good for protecting the kidneys. Again, patients with SLE often have metabolic dysfunction, such as dyslipidemia, and are especially prone to hyperlipidemia, which increases the incidence of cardiovascular and cerebrovascular events, so they should not eat fat-rich fish and meat; when patients have fever, their digestive function decreases and their absorption capacity is poor, so they should eat light and easily digestible food at this time. In addition, patients with lupus nephritis often apply hormone therapy, which makes them more prone to sodium and water retention, therefore, salt intake should be restricted and a low-salt diet is needed, otherwise, edema will be aggravated; patients who take oral hormones for a long time are prone to elevated blood sugar and even steroidal diabetes, so a low-sugar diet and restricted sugar intake are especially necessary; at the same time, long-term application of hormones is likely to cause disorders of calcium and phosphorus metabolism and bone calcium loss Therefore, in addition to regular calcium supplementation, more calcium-rich foods should be consumed. Dietary contraindications for patients with SLE: mutton, dog meat, horse meat, venison and donkey meat may induce or aggravate the disease and should be avoided; spinach may aggravate proteinuria in patients with lupus nephritis and should not be eaten; mushrooms, celery, alfalfa and other foods may increase photosensitivity and should be avoided; sea shrimp, crab and other allergy-prone foods should be avoided; due to long-term use of hormones, the gastrointestinal mucosa is often damaged. The spicy and sour food should not be eaten. In a word, it is very complicated for SLE patients to avoid eating, and the above is only relative, as individual differences are large, patients can grasp it according to their own experience.