Typically, patients with diabetic foot have had diabetes for a long period, and often have diabetic nephropathy, or serious hypoproteinemia and malnutrition. In such cases, patients with diabetic foot need to supplement with protein, specifically high-quality protein, and must avoid low-quality protein. What constitutes low-quality protein? This includes soy products and plant proteins. High-quality protein, on the other hand, includes sources like milk, eggs, poultry, and meat.

However, if renal insufficiency is present and creatinine levels have increased, the amount of protein must be limited. Protein intake should be calculated based on body weight and creatinine levels, using different coefficients to determine the total daily protein allowance. It is crucial to make these protein adjustments within the framework of a diabetic diet.