Study: Traditional Mexican diet can cut cancer risk
Reported November 03, 2008
A recent study shows that a true Mexican diet may help cut down the risk of developing breast cancer. It does matter what kind of Mexican food you eat, though.
There’s no shortage of Mexican food in San Antonio. Restaurants that serve up favorites like enchiladas and chalupas are on almost every corner.
Now, the American Journal of Clinical Nutrition is saying that a true Mexican diet one that includes corn, vegetables and beans as staples may protect against breast cancer.
“They found that the women who followed what is termed a native Mexican dietary pattern had a lower risk of breast cancer,” said Sue Cunningham, a registered dietician at the University of Texas Health Science Center.
It’s a message that piques the interest of women like San Antonian Margie Carrillo, who was diagnosed with breast cancer two years ago at the age of 43.
She thinks back to the way her mom taught her to cook Mexican food … but with a Texas twist. Fatty cheeses, refried beans, instead of ones cooked without lard all the goodies we’ve come to love.
“Because we watched her, we were raised on that, all of that Tex-Mex food. And it’s great, but its’ not so good for your health,” Carrillo said.
Statistically, Hispanic women are less likely than non-Hispanic whites to develop breast cancer, and diet may have something to do with it.
Nutritionists say people can make healthier choices when eating and cooking Mexican favorites that could help cut their risks, too.
“Soups would be a good choice. Corn tortillas rather than flour tortillas. Having beans without the added refried part to them,” Cunningham said.
For Carrillo, anything she can do to lower the chances her cancer will come back well, she’s willing to try it.
“It’s a good alternative. It’s a good end result. It’s not going to hurt you in the end,” she said.
This same study also showed that following a Mediterranean diet has a protective effect against the risk of developing breast cancer.