SLE patients should take light, low-salt and low-fat as the principle in their diet, reasonably deploy their diet and ensure comprehensive nutrition to facilitate early recovery from the disease. Don’t pay excessive attention to it, and don’t be careless about it. The dietary attention of lupus erythematosus is as follows: 1. Celery and figs containing psoralen; mushrooms containing hydrazine groups (such as shiitake, silver fungus, black fungus, red mushroom, reishi, etc.), smoked food; alfalfa seeds and pods containing L-cabbage can induce lupus and rash and light allergy, so they should be avoided. Chen Yongwang, Rheumatology Department, Quanzhou First Hospital 2. Foods that have been allergic should be avoided (such as certain allergic seafood). 3, stimulating foods such as chili, ginger, raw onion, raw garlic, mustard, coffee, etc. should be eaten sparingly. 4, eat less or do not eat fried food and horse meat, donkey meat, dog meat, venison, a lot of mutton, leek and other foods. 5, some patients should also pay attention to their own conditions, such as combined diabetes or secondary elevated blood sugar patients should limit the intake of staple foods. People with hyperlipidemia should eat less animal oil (such as lard, pig offal, chicken fat, fatty duck, fatty goose, fatty beef, etc.). 6, should not drink alcohol (including medicinal wine, tonic wine, etc.), should not smoke. 7, pay attention to avoid the use of estrogen-containing food (and drugs). Such as purple river carp (placenta), umbilical cord, royal jelly, toad oil, certain female contraceptives, because estrogen is one of the important factors in the development of SLE. 8, long-term application of hormones, should pay attention to potassium and calcium supplementation. Potassium intake should be restricted for those with renal failure.