Rheumatoid arthritis is a chronic systemic autoimmune disease characterized by synovitis of the joints. The main manifestation is chronic, non-suppurative inflammation of multiple joints. Persistent and recurrent attacks of synovitis can lead to destruction of cartilage and bone in the joints, joint dysfunction, joint deformity, and even disability. Rheumatoid arthritis is a chronic disease that is also prevalent in today’s society and therefore the importance of rheumatoid arthritis treatment is increasing day by day. In addition to medication and rehabilitation, many people often overlook the importance of diet in the treatment of rheumatoid arthritis. Patients’ appetite and digestive function are often affected by joint pain, reduced activity, and years of medication, and in some cases, they eat foods that are detrimental to their condition every day without realizing it. We need to rely on food every day to get the nutrients and energy our body needs, and rheumatoid arthritis is a serious inflammation of the joints that leads to great energy consumption throughout the body. If the patient’s energy supply does not meet the body’s needs, then the therapeutic effect of the medication will be greatly reduced, or in more serious cases, the disease may further deteriorate. Therefore, it is important for everyone with rheumatoid arthritis to know how to get enough energy without worsening or even improving the disease. At different times in the development of rheumatoid arthritis, patients should adjust the contents of their diet in a specific way, not in a static way. When in the acute phase, i.e. early rheumatoid phase, high-fat foods should not be chosen. The process of fat oxidation in the body can produce ketone bodies, too many of which have a strong stimulating effect on the joints, and increased fatty acid content can also cause worsening of joint inflammation. Animal fats in meat can stimulate the release of inflammatory mediators in the body, which can cause joint swelling and increased stiffness; in addition, in some patients meat can trigger an allergic reaction, triggering joint inflammation. In the acute stage, patients can increase the intake of some beneficial fats, you can choose certain fish, such as herring, salmon, cod, tuna, swordfish. Because fish oil is rich in n-3 fatty acids, which are considered to be an anti-inflammatory substance, it can act directly on the immune system and inhibit the release of interleukins, thus promoting the dissipation of joint inflammation. Of course, patients can also choose to take some commercially available fish oil. When the patient’s condition enters the stabilization period, the patient must carry out some whole-body joint exercise therapy during this period, which leads to a large amount of energy consumption, so the intake of protein and vitamins is particularly important during this period, and the patient should adjust the diet to increase the intake of meat, fruits and vegetables. Meat should be mainly lean meat, other protein-rich foods include fish, soy products, eggs, and nonfat milk. Vegetables and fruits are rich in vitamins, and vitamin C can also promote the absorption of iron. In the case of patients with rheumatoid arthritis who are in serious condition and have a long course of the disease, the joints are stiff and difficult to move due to the severe destruction of the joints, and they are even bedridden for a long time. Such patients suffer from long-term pain, resulting in physical weakness, poor digestion, poor nutrition. For such patients, it is important to choose foods rich in vitamins, proteins, calcium and iron, and at the same time easy to digest. Foods rich in protein and vitamins have already been mentioned. In addition, foods rich in calcium, such as skim milk, dairy products, soy products, etc., and foods rich in iron, such as beef, beans, green vegetables, etc., are also good choices. In addition to those foods that have significantly triggered the disease and aggravated the condition should be avoided, in the daily diet of rheumatoid arthritis, some foods can significantly aggravate the patient’s symptoms, the aforementioned high-fat foods are one of them. In addition, seafood, such as kelp, sea fish, sea shrimp, etc. should not be eaten, because seafood is rich in uric acid, absorbed by the body can be formed in the joints urate crystals, aggravating joint symptoms. Excessive intake of acidic food, such as peanuts, white wine, chicken, duck, etc., when more than the normal pH value in the body, will make the body pH value a transient deviation, so that lactic acid secretion increased, and consume a certain amount of calcium, magnesium plasma in the body, and aggravate the symptoms. Similarly, if some too salty food, such as salted vegetables, salted eggs, salted fish, etc. eat too much, will make the body increase sodium ions, resulting in water and sodium retention, aggravating the symptoms, so rheumatoid arthritis patients should also be less salt than normal people. Stimulating foods such as peppers are also not suitable for rheumatoid arthritis patients. Corn oil and sunflower oil contain Omega-6 fatty acids, which can counteract the anti-inflammatory effects of fish oil and should also be consumed less often. Tea and coffee can affect the absorption of iron, which can also worsen the symptoms of rheumatoid patients. Finally, it must be noted that for rheumatoid arthritis, dietary therapy is only an adjunctive treatment, and must be combined with medication and physical therapy to get better results. In addition, each patient’s disease condition and nutritional status are different, so they should choose a diet that suits them individually.