In general, patients with diabetes mellitus are often combined with hypertension and dyslipidemia, so low-salt, low-fat, diabetic diet is required for patients with diabetes mellitus. We believe that low-salt, low-fat, diabetic diet means that the salt intake of the patient should be limited to less than 6g per day, and the daily sodium intake should not be more than 2,000 mg, and patients with hypertension should be strictly limited, and the intake of sodium-containing condiments or foods such as MSG, soy sauce, pickles, and salt-soaked processed foods should also be limited. At the same time, the intake of sodium-containing condiments or foods, such as monosodium glutamate (MSG), soy sauce, sauces, pickles, and processed foods such as salt-soaked foods should be limited. In general, fat should make up 20%-30% of the patient’s diet, and saturated fatty acid intake should not exceed 7% of the total dietary energy, minimizing the intake of trans fatty acids. Monounsaturated fatty acids are a better source of dietary fatty acids, the energy supply ratio in total fat intake can reach 10%-20%, polyunsaturated fatty acid intake should not be more than 10% of the total energy intake, and should be appropriate to increase the proportion of N-3 fatty acid-rich intake. With reference to the Dietary Guidelines for Chinese Residents, the excessive intake of cholesterol in the diet should be controlled.