The diet of rheumatic patients is generally based on the general principle of eating high-protein, high vitamin, high-calorie, easy-to-digest food, after a reasonable nutritional mix and appropriate cooking, as far as possible to improve the patient’s appetite, so that the nutrition and energy in the patient’s diet can meet the needs of the body and improve their ability to resist disease. Rheumatic patients should pay attention to eat less spicy, stimulating food, less cold, greasy things. For example: for “ankylosing spondylitis,” “osteoarthritis” patients, mostly with osteoporosis or osteophytes, degeneration, should eat more fish, meat, protein, pig bones and other calcium, phosphorus-rich food; combined with anemia patients also need to pay attention to supplement iron-containing foods, such as animal blood, spinach, shiitake mushrooms, nori For patients with “gout”, which is closely related to obesity, hypertension, dyslipidemia and diabetes, the dietary requirements are more demanding, such as animal offal (heart, liver, kidney, etc.), fish, shrimp, clams, crabs and other seafood, meat, peanuts, lentils, peas, spinach, mustard, cauliflower and other foods containing purines or purine precursors. They should be restricted, alcohol should be prohibited, and more water should be drunk. For patients with SLE, there are certain foods that can trigger or aggravate lupus disease, as follows: 1. Some lupus patients may have allergies after eating seafood (most SLE patients are hypoallergenic), which can trigger or aggravate the disease. 2. Mutton, dog meat, venison and cinnamon are warm in nature and can aggravate the internal heat symptoms of patients with lupus erythematosus who show internal heat of Yin deficiency after eating them. 3.Cilantro and celery cause photoallergy and aggravate the facial erythema lesions of patients, so they should not be eaten. 4, spicy food, such as chili, raw onion, raw garlic, etc. can aggravate the patient’s internal heat phenomenon, should not be eaten. 5, absolutely prohibit smoking, drinking alcohol. And rheumatoid arthritis patients should not take in stimulating food, such as chili peppers, especially rheumatoid arthritis in the acute phase of patients and yin deficiency fire type patients are best to avoid. Tea, coffee, citrus, dairy products may also aggravate the symptoms of rheumatoid patients. In short, a reasonable diet has a synergistic effect on the treatment and recovery of the disease, and vice versa.