It is a misconception that diabetic patients should drink less alcohol. Some people believe that drinking alcohol can facilitate dietary control by eating less. Some people also believe that alcohol can play a role in relaxing; activating blood, which can be helpful for diabetic patients with macrovascular disease. This view; method may have some truth, but in general, alcohol is less beneficial and more harmful to diabetic patients. First of all, diabetic patients may be affected by drinking alcohol and eat too much fat-rich “wine dishes”, which is not conducive to diet control. Secondly, alcohol can increase the chance of hypoglycemia in patients because (1) each gram of alcohol produces 7 kcal of heat and patients may reduce their diet due to drinking; (2) the absorption and metabolism of alcohol is faster and cannot maintain blood glucose level for a longer period of time; (3) alcohol itself can also stimulate insulin secretion and enhance the role of insulin. Some patients taking sulfonylurea hypoglycemic drugs may have adverse reactions such as facial hot flashes and shortness of breath due to alcohol consumption. At the same time, alcohol consumption in diabetic patients is not conducive to lipid control, and can cause fatty liver and even cirrhosis of the liver. For obese diabetic patients, drinking alcohol and the risk of weight gain, l bottle of beer contains about 500 kcal, drinking more will cause beer belly, that is, abdominal obesity, which is very unfavorable to the patient. Therefore, diabetic patients should not drink alcohol, let alone alcohol abuse. If a diabetic patient has the habit of drinking alcohol for a long time, and it is difficult to quit for a while, he can drink a small amount of beer (no more than 1 can per day) or unsweetened colored wine (such as dry red, dry white and yellow wine). Alcohol should be consumed in such a way that it does not interfere with normal eating and does not cause adverse symptoms.