Patients with SLE should be given a balanced, healthy and nutritious diet. The current recommended diet composition for patients is 50-55% carbohydrate, 15% protein, and no more than 30% fat. Some foods such as fish oil have some anti-inflammatory properties, and eating several meals of fish per week has similar effects to taking aspirin. Another group of foods such as alfalfa sprouts and all bean pods contain L-cabradine, which enhances the inflammatory response in patients with autoimmune diseases, so excessive consumption of alfalfa-like foods may trigger SLE activity. Excessive supplementation with certain specific vitamins is not advocated, but when combined with anemia, vitamin B12 and folic acid can correct the anemia, and vitamin D not only prevents osteoporosis, but also has a good regulatory effect on immune cell differentiation.