Patients with celiac disease can eat tomatoes in moderation. First of all, tomatoes are rich in vitamin C and lycopene, both of which have strong antioxidant functions, which can not only promote the activity of mucosal cells in the stomach, accelerate collagen synthesis and promote the healing of damaged tissues, but also eliminate free radicals in the body, effectively reducing the risk of malignant carcinogenesis. Secondly, it contains iron, magnesium, potassium and other trace elements, which have a positive impact on enhancing the activity of digestive enzymes, improving the function of digestive tract tissues and improving the symptoms of loss of appetite. However, because tomatoes contain more organic acids such as ellagic acid and fruit acids, patients who consume them in excess are prone to cause or exacerbate adverse disease manifestations such as stomach pain, acid reflux and burning. During treatment, patients should try to maintain a light diet and avoid spicy, cold, greasy and other irritating foods.