Family Health Watch: Local News
Research finds 'native Mexican food' may stymie breast cancer
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Story Updated: Jan 9, 2009
As a two-year breast cancer survivor, Margie Carrillo closely watches what she eats.
"I go a lot towards the fruits and the vegetables, of course, salads and protein. I'm big on protein," said Carrillo.
Now she can add Mexican food to her list. New research finds native Mexican food may actually protect women against breast cancer. But don't mistake native Mexican food for the high fat, low fiber Americanized version of Mexican.
"The native Mexican diet would have an abundance of fruits and vegetables, beans; they would have tomato-based sauces and Mexican cheese," said registered dietician and nutritionist Sue Cunningham,
Native Mexican food has ingredients that you can find at the grocery store, like cabbage, squash, corn, beans and different spices.
"The American Cancer Society has for years said fruits and vegetables. That is where the immune boosting components of food are found. And this is just a study that confirms that," said Cunningham.
Carrillo is hopeful these healthy eating habits will keep her breast cancer in permanent remission. Now she knows Mexican meals might help.
Researchers also studied the western diet, a low-fat diet and a Mediterranean diet. The western diet that's high in sugar and fat was associated with the greatest risk of breast cancer.
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Breast Cancer
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.
American Cancer Society, http://www.cancer.org
National Cancer Institute, http://www.cancer.gov
Monroe, K., et al., “Dietary Fiber Intake and Endogenous Serum Hormone
Levels in Naturally Postmenopausal Mexican American women,” Nutrition
and Cancer, 2007, Vol. 58, No. 2, pp. 127-135.
Murtaugh, M., et al., “Diet Composition and Risk of Overweight and
Obesity in Women Living in the Southwestern United States,” Journal
of the American Dietetic Association, August 2007, Vol. 107, No. 8,
pp. 1311-1321.
Murtaugh, Maureen, et al., “Diet Patterns and Breast Cancer Risk in
Hispanic and non-Hispanic White Women,” American Journal of Clinical
Nutrition, July 2008, Vol. 88, No. 1, pp. 185-194.
Torres-Sanchez, L., et al., “Dietary Composition of Phytochemicals and
Breast Cancer Risk in Mexican Women,” Public Health Nutrition,
July 23, 2008, early online publication, pp. 1-7.
Research compiled and edited by Barbara J. Fister
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