Objective To determine the risk factors of diabetic foot amputation from the view of nutrition so as to provide clinical basis for treatment and prevention of diabetic foot amputation. Methods Totally 311 patients with diabetes were enrolled, and were divided into amputation group, non-amputation group, and no diabetic foot group. Clinical characteristics, clinical examination results and nutrition related indicators were retrospectively analyzed. The continuous data were examined with t test, and discrete data with chi-square test. The factors with statistical difference screened from univariate analysis underwent multivariate logistic analysis. Results The incidence of amputation was 27.97% (87/311). Among which, there were 7 cases under 55 years old(8.05%; 7/87) and 80 cases over 55 years old (91.95%; 80/87); 20 cases with disease course less than 5 years (22.99%; 20/87), 11 cases with disease course ranging from 5～10 years (12.64%; 11/87), 56 cases with disease course longer than 5 years (64.37%; 56/87). There were significant differences in age and disease course between amputation group and non-amputation group (P＜0.01). The independent risk factors of amputation for diabetic foot included age, diabetes course, serum albumin, hemoglobin, glycated hemoglobin and high-sensitivity C-reactive protein. Conclusion Patients with diabetic foot amputation suffers poor nutrition. We recommend to strengthen the nutrition support for these patients, so as to enhance ulcer healing and reduce amputation risk.