Breast cancer is the leading cancer diagnosis among American women and the second leading cause of cancer death. The American Cancer Society estimated over 182,000 new cases of female breast cancer would be diagnosed in the U.S. in 2008. More than 40,000 women were expected to die from the condition.

Risk for breast cancer increases with age. More than 2/3 of cases are diagnosed in women 55 and older. Family history is also important. Having one first-degree relative with breast cancer doubles the risk for breast cancer. Two first degree relatives increases the risk by 5-fold. About 5% to 10% of women have an inherited genetic mutation that increases risk for breast cancer. Women who have had cancer in one breast are three to four times more likely to develop cancer in another area of the breast or in the other breast. Some other risk factors for breast cancer include: having an abnormal breast biopsy, early start of menstruation/later age at menopause, not having children or having a first child after 30, prior radiation therapy to the chest area, exposure to DES (diethylstilbestrol, a synthetic hormone given to some pregnant women many years ago to prevent miscarriage and preterm birth), long-term use of postmenopausal hormone therapy, excessive alcohol consumption, being overweight or obese and lack of physical activity.

Ethnicity, Diet and Breast Cancer
In general, Hispanic women are more likely to be obese than non-Hispanic women. And even though obesity is a risk factor for breast cancer, researchers report the rate of the cancer among Hispanic women is about 2/3 that of non-Hispanic white women.

The Four-Corners Breast Cancer Study was done to look at specific dietary patterns that may influence the risk for breast cancer among women in four states (Arizona, New Mexico, Colorado and Utah). Women with a confirmed diagnosis of breast cancer were matched by ethnicity and age (within five years) against women randomly selected from a mailing list, driver’s license registries or Medicare Services list. The women were then asked to complete a dietary questionnaire.

From the dietary interviews, investigators categorized the women into one of five diet patterns:


The Western diet – comprised of high-fat dairy foods, refined grains, gravy, sauces, fast foods, red and processed meats, potatoes, margarine, polyunsaturated fats, and high-fat, high-sugar desserts.

The Native Mexican Diet – using Mexican cheeses, soups, meat dishes, legumes, and tomato-based sauces.

The Prudent diet – emphasizing low amounts of dairy, whole grains, fruit and fruit juice, legumes, vegetables and soups.

The Mediterranean diet – consisting of poultry, seafood, vegetables, salad greens, high-fat salad dressings and alcohol.

The Dieter diet – avoidance of high-fat dairy products and salad dressings, colas and butter, and use of low-fat dairy margarine and salad dressings, low-fat high-sugar desserts, diet drinks and sugar substitutes.


The researchers found that rate of breast cancer was lowest among women who followed the Native Mexican diet. Risk was highest among women who ate a Western diet and a Prudent diet.

Investigators aren’t entirely sure why the Native Mexican diet appears to provide some protection against breast cancer. However, another recent study suggests specific phyotochemicals in the Native Mexican foods may provide some protection against breast cancer.

Sue Cunningham, PhD., R.D., Nutritionist with UT Health Science Center San Antonio cautions the Native Mexican diet is very different from the Tex-Mex foods that are popular here in the U.S. For example, Native Mexican meals don’t use as much cheese as the Americanized version of Mexican meal. Native Mexicans are also more likely to use tortillas made from corn rather than from flour.

Cunningham suggests that women in the U.S. try to adopt from of the healthier foods from the Native Mexican diet, like whole grains, beans, fruits and vegetables. She also says more emphasis on low-fat, high-fiber foods.