In the 1980s, the incidence of diabetes in the Hokkaido region of Japan was about 5%, but investigators found that no one in a village called Yubari had diabetes. A scientist’s research confirmed that this phenomenon was related to the consumption of a kind of bare-kernel pumpkin in the area. As a result, the saying “pumpkin can prevent and treat diabetes” was born. Many patients believed the rumor and gave up their medication and used a lot of pumpkin. As a result, not only did their blood sugar rise, but they also developed carotenemia because of the richness of pumpkin in carotenoids. Undeniably, many studies have confirmed that pumpkin polysaccharides contained in pumpkin have a hypoglycemic effect, pectin can delay the absorption of carbohydrates after meals, and chromium is necessary for insulin synthesis, but the hypoglycemic strength is limited after all. It is just a food, not a substitute for medicine. Studies have shown that pumpkin contains between 1-15% sugar and has a glycemic index of 75, which is a fast-absorbing food and can cause a significant rise in blood sugar when consumed in excess. Diabetic patients need to keep a clear head, eat reasonably, and not consume any food in excess, knowing that too much is not enough.