Allergic purpura is tricky to treat because it is easy to recur. For patients, their own allergic body is difficult to change, there is no good way, so can not afford to mess with allergens only avoid it (avoid contact with allergens). In this regard, diet is closely related to the disease and requires attention. The purpose of adjusting and controlling the diet is twofold, one is to prevent the occurrence of new allergies, and the other is to promote the recovery of the disease. 1, control diet: patients with allergic purpura should abstain from foods that can easily lead to allergies. These foods are: (1) fish, shrimp, crab and other seafood; (2) meat, eggs, dairy products, etc.; (3) spicy, spicy, irritating food, such as onions, garlic, leeks, cilantro all kinds of seasonings, all kinds of drinks, snacks and alcoholic beverages; (4) foreign or overseas imported vegetables, fruits also do not eat as far as possible, such as longan, litchi, mango, fava beans, pineapple and other southern fruits, not suitable for northern patients. (5) Allergic purpura patients should not eat fresh flower buds and other vegetables that they have never eaten, plant pollen is also a common allergen; (6) Once a patient is found to be allergic to a certain food, this food should be banned for life, and even the cooking utensils and tableware that this food has come into contact with should not be used. In general, human ancestors often eat and often contact substances that are less likely to cause allergies, for example, plant-based diet is safer and has little chance of causing allergies. And foods rich in allogeneic proteins especially animal proteins can cause allergic purpura; in addition, some chemical substances, such as drugs, food additives are also easy to cause allergies. 2, adjust the diet: allergic purpura patients should eat more nutritious plant foods appropriately to supplement nutrition. It is recommended that more foods high in vitamin C, vitamin K, and high in plant protein should be eaten. Vitamin C has the effect of reducing capillary permeability and brittleness, and vitamin K is good for coagulation and hemostasis. Foods rich in vitamin C include grapefruit, oranges, tangerines, apples, lemons, strawberries, kiwis, fresh dates, tomatoes and various green leafy vegetables. Mung bean sprouts, which are high in vitamin C, can be consumed in winter when vegetables are lacking. Foods rich in vitamin K include spinach, etc. Foods high in vegetable protein include tofu, etc. Since vitamin C and vitamin K are not resistant to high temperatures, they should not be cooked at high temperatures and for too long. In general, it is advisable to eat a light diet, with rice, wheat flour and cornmeal as the main staple foods, and a variety of common local vegetables, fruits and tofu and soy products as supplementary foods.