Chronic kidney disease and dyslipidemia often coexist in a subset of patients, especially in middle-aged and elderly patients. In addition, chronic kidney disease is also a factor in dyslipidemia. Both chronic kidney disease and dyslipidemia are known to be risk factors for cardiovascular events. The characteristics of dyslipidemia in patients with chronic kidney disease are: the early stage can cause disorders of lipoprotein metabolism, resulting in various types of dyslipidemia; the main types of dyslipidemia are decreased plasma high-density lipoprotein (HDL) and increased plasma triacylglycerol. In order to reduce the increase of blood lipids, it is advocated to choose vegetable oil and to ensure that the daily intake of oil is controlled to about 20 grams. It is recommended to use sunflower oil for stir-fry and olive oil for cold dishes, and to change the variety of cooking oil every 1-2 months. For patients who have developed high blood lipids, the daily intake of oil should be controlled to less than 20 grams. How to cook with such a small amount of oil? It is recommended that the majority of kidney patients usually cook in a more varied way, minimizing frying and utilizing steaming and boiling.