The patient with allergic purpura must pay more attention to the diet. There are many things to pay attention to in the diet, such as controlling the diet, adjusting the diet structure, etc. These are very important. The actual diet: allergic purpura patients have to abstain from foods that can easily lead to allergies. These foods are mainly ①, fish, shrimp, crab and other seafood; ②, meat, eggs, dairy products, etc.; ③, spicy, stimulating food, such as onions, garlic, leeks, coriander various seasonings, various drinks, snacks and alcoholic beverages; ④, exotic 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 The patient should not eat the fresh flower buds and other vegetables that they have never eaten, plant pollen is also a common allergen; ⑥, once the patient is found to be allergic to a certain food, this food should be banned for life, and even this food contacted cookware and tableware should not be used. Generally speaking, human ancestors often eat and often contact substances that are less likely to cause allergies, such as 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. Adjust the diet: patients with allergic purpura should eat more nutritious plant foods appropriately to supplement nutrition. It is recommended that you should eat more foods high in vitamin C, vitamin K, and high in vegetable protein. Vitamin C has the effect of reducing capillary permeability and fragility, 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.