The diet of a patient with lupus erythematosus is mostly indistinguishable from that of a general patient. It is recommended to eat foods rich in calories, proteins and vitamins that are not irritating and easy to digest, and to avoid spicy and greasy foods.
When lupus erythematosus is combined with damage to different organs, attention should also be paid to the adjustment of the diet. For example, when combined with diabetes, the diabetic diet recommendations of the doctor should be strictly implemented; when combined with hyperlipidaemia, atherosclerosis and cardiac insufficiency, the intake of salt and fat should be reduced; when there is a large amount of proteinuria, the intake of protein should be restricted; for osteoporosis, the diet rich in calcium such as milk and soya products can be increased, etc.
In addition, lupus erythematosus, especially cutaneous lupus erythematosus, should be avoided. Cutaneous lupus erythematosus has significant photosensitivity, meaning that it is susceptible to the development of allergies to substances that are produced by reactions to light. Some types of food and medication are photosensitive and, in terms of food alone, vegetables rich in chlorophyll are generally photosensitive and should be avoided.