Diabetic patients can usually eat sugar substitutes in moderation, and specific dietary recommendations are chosen under the guidance of a doctor. Diabetes mellitus is a disease caused by abnormal insulin secretion and/or utilization, and often manifests itself clinically as hyperglycemia, hyperphagia, weight loss, increased water intake, and increased urine output. “Sugar-substituted” foods, which are characterized by the absence of added sugar (e.g., white sugar, granulated sugar, sucrose, dextrose, etc.) and the substitution of sugar substitutes to give the food the same sweet taste. Currently on the market common sweeteners are erythritol, maltitol, stevia, sucralose, etc., diabetic patients can consume sugar substitutes in moderation, but it should be noted that sugar substitutes also have a certain amount of calories, to avoid overconsumption, resulting in blood sugar fluctuations. Diabetic patients can be under the guidance of the doctor to rationalize the diet.