The diet of patients with mild lupus generally has no special requirements and usually does not need to be contraindicated as long as there are no food allergies. However, the following points should be noted: 1. Avoid foods that can induce lupus as much as possible: celery and figs containing psoralen, mushrooms and smoked foods containing hydrazine groups, alfalfa-like seeds and pods containing L-cabbage. These foods have an enhancing effect on photoallergy. In addition, sulfonamides and tetracyclines also have such effects and should be avoided as much as possible; 2. Prevent possible side effects due to long-term use of corticosteroids; 3. Pay attention to the diet according to the severity of organ involvement: if the disease is in an advanced stage and there is renal failure, protein intake should be controlled to reduce the production of urea nitrogen and creatinine; if the blood potassium is elevated, foods containing high potassium should not be eaten. Patients with obvious edema and low urine output should take a decoction of 40 grams of dried watermelon peel and 60 grams of fresh thatch root in 3 portions to eliminate edema and improve urine flow on the basis of diet control. Patients with gastrointestinal tract involvement mostly have abdominal distension and abdominal pain, so it is necessary to control chocolate or milk which can increase the production of intestinal gas. Patients with hematological involvement such as thrombocytopenic purpura can put some sesame oil (sesame oil) in their cooking, which has the effect of promoting blood clotting, and black sesame is also beneficial for elevated cholesterol and hypertension; 4. Histamine, the rapid clearance of histamine depends on the oxidation of monoamine oxidase, and isoniazid is an inhibitor of monoamine oxidase. After the inhibition of monoamine oxidase and synthesis, the body’s histamine builds up and produces an allergic reaction. This condition only gradually disappears after 2 weeks of drug discontinuation.