The diet for patients with lupus erythematosus varies from person to person. Generally, the ideal food for lupus patients should have the following characteristics: an appropriate amount of high-quality protein, low fat, low salt, low sugar, and rich in vitamins and calcium. Since many lupus patients often have significant kidney damage, proteins are frequently lost in large amounts through the urine, causing hypoalbuminemia and edema. The supplementation of protein should primarily consist of high-quality animal proteins, such as milk, eggs, and lean meats. However, protein intake should also be appropriate and not excessive. Excessive intake can not only lead to incomplete absorption by the patient, increasing the burden on the gastrointestinal tract, but also increase the excretion of nitrogenous compounds in the body, further burdening the kidneys. Lupus patients should avoid or minimize consumption of foods that can enhance photosensitivity, such as figs, rapeseed, cilantro, and celery. If consumed, they should avoid sun exposure afterwards. Mushrooms, smoked foods, and certain food dyes can also trigger lupus and should be avoided or minimized in the diet.