In the treatment of diabetes, controlling the mouth is an important part of blood sugar control, and staple food is the main factor affecting blood sugar. Reasonable arrangement of staple foods for diabetic patients can help reduce post-prandial blood glucose response as well as take into account reasonable dietary structure and nutrient composition. The Chinese Dietary Guidelines for Diabetes pointed out that diabetic patients should have a ration of staple foods, with coarse and fine grains, whole grains and mixed legumes accounting for 1/3 of the total, and at the same time ensure the diversity of food types. The dietary guidelines recommend that diabetic patients choose the following types of staple foods: 1, all kinds of rice and noodles: generally called fine grains or refined grains, diabetic patients can eat. However, as fine grains are more processed and digested faster, they can lead to a rapid rise in blood sugar after meals, so it is recommended that they be combined with complementary foods and coarse grains to reduce the glycemic index. 2. whole grains: usually referred to as coarse grains, i.e. grains that have not been refined, such as whole wheat, oats, purple rice, black rice, etc., which are rich in dietary fiber and are digested more slowly than fine grains, helping to reduce blood sugar after meals. 3. beans and potatoes rich in starch: for example, mung beans, kidney beans 3, starch-rich beans and potatoes: for example, mung beans, kidney beans, red beans, fava beans and potatoes, sweet potatoes, taro, yams, etc. Diabetic patients can apply part of the starch-rich beans and potatoes instead of staple foods, which can also reduce the total energy of a single meal and produce a sense of satiety. In addition, diabetic patients need to pay attention to the cooking method of staple foods, it is recommended to eat soba noodles and other hard foods, relatively slow digestion, a stronger sense of satiety, less post-meal glycemic response. At the same time, paste-like staple foods should be avoided as much as possible, because after a longer cooking time, the form of starch in the food will change, which will easily raise postprandial blood glucose. References [1] Diabetes World (Clinical) 2015, 9(02), 106-107 DOI:10.3969/j.issn.1672-7851.2015.02.024.