A reasonable adjustment of the dietary structure of people with diabetes and hypertension plays a very important role in the stability of blood sugar and blood pressure. Patients with diabetes and hypertension should have a low-fat, low-sugar, low-salt, low-oil diet. Do not eat animal offal, fatty meat and preserved foods, but eat foods rich in nutrients, such as lean animal meat, milk, eggs, fish, shrimp and sea cucumber, which not only replenish the nutrients needed by the body, but also have little effect on blood sugar and blood pressure. Choose fruits with low sugar content such as hawthorn, kiwi, pineapple, grapefruit, and vegetables such as carrot, onion, winter melon, cabbage, spinach, celery, all of which are suitable for patients with diabetes and hypertension.