The rheumatoid arthritis patient’s diet is very important to the treatment and recovery of the disease, as the saying goes, “three parts treatment, seven parts nourishment”. Rheumatoid patients are prone to anemia, hypoproteinemia, wasting and other wasting manifestations due to disease damage and side effects of drugs, so the diet should be rich in nutrition compared to other rheumatic diseases, and it is advisable to eat high-protein, high-nutrition foods such as meat and fish and eggs, drink milk to replenish calcium, eat fruits and vegetables to replenish vitamins, maintain a balanced intake of nutrients, and avoid overweight to increase the burden on the joints. Moderate alcohol consumption is not harmful to the disease, but it is prohibited when taking NSAIDs and methotrexate, and for those with aseptic necrosis of the femoral head. It is not advisable to eat too much high-fat food such as fatty meat, less oil in stir-fry and soup, too much animal offal and seafood, which may aggravate joint symptoms, too much acidic and salty food, and too much stimulating food such as chili pepper in the acute stage and in patients with yin deficiency and fire. Patients taking hormones for a long period of time should not consume too much sugar. Foods that are lacking in the body or beneficial for disease relief such as fish oil, selenium, vitamins, algae, cordyceps, royal jelly, ginseng, snowdrops and honey can be supplemented.