The dietary contraindications for patients with hypercalcemia are reflected in the following two aspects. First, patients with hypercalcemia should eat foods that have a diuretic effect and a high carbonic acid content. There are also acidic foods that should be eaten, such as lemons, which are rich in vitamin C and citric acid and have the effect of reducing the formation of hypercalcemia. The calcium element that enters the body will precipitate out as calcium citrate, reducing the absorption of calcium. There is also winter melon, which is a diuretic food that promotes water metabolism, thus increasing the metabolism of sodium and calcium salts to play an auxiliary role in reducing hypercalcemia. Second, patients with hypercalcemia should not eat some foods, such as foods high in calcium and vitamin D elements, in addition to avoid eating foods high in phosphorus elements. For example, chicken leg mushrooms, which are rich in phosphorus.