The number of cancer cases diagnosed in Spain in 2025 was estimated to reach 296,103, representing a slight increase of 3.3% compared to 2024, when 286,664 cases were reported, according to the report Cancer Figures in Spain 2025, prepared by the Spanish Society of Medical Oncology (SEOM) and the Spanish Network of Cancer Registries (REDECAN).

• Breast Cancer; Nutritional Benefit

Porras N (2026) Nutritional Benefits for Individuals with Breast Cancer. JSM Clin Oncol Res 14(1): 1080.

The number of cancer cases diagnosed in Spain in 2025 was estimated to reach 296,103, representing a slight increase of 3.3% compared to 2024, when 286,664 cases were reported, according to the report Cancer Figures in Spain 2025, prepared by the Spanish Society of Medical Oncology (SEOM) and the Spanish Network of Cancer Registries (REDECAN).

Similarly, to the expected global increase in cancer incidence, it is estimated that in Spain the number of cases will exceed 350,000 by 2050.

Breast cancer is the most frequently diagnosed tumor among women. It is estimated that 1 in 8 women will develop breast cancer during their lifetime, and that approximately 36,000 new cases would be diagnosed in Spain in 2025, with around 6,000 deaths attributable to the disease. However, research in breast cancer has achieved significant advances over recent decades, increasing cure rates, prolonging survival in patients with advanced disease, and improving their quality of life. In recent years, a paradigm shift has occurred in the treatment of patients with breast cancer across the three major subgroups of this disease [1].

Recent scientific studies support the role of a Mediterranean diet, rich in vegetables and legumes, in reducing the risk of recurrence in breast cancer and lowering mortality, particularly among postmenopausal women [2-4].

women [2-4]. The DIANA-5 trial demonstrated that high adherence to the Mediterranean diet reduced the risk of recurrence of this type of tumor by 41% [2].

A 2024 meta-analysis linked low-carbohydrate diets high in vegetables with lower mortality, in contrast to Western dietary patterns characterized by high fat and sugar intake, which are associated with increased risk [3].

A 2024 review published in the American Journal of Clinical Nutrition confirmed that adherence to the WCRF/AICR guidelines—emphasizing fruit and vegetable consumption, regular physical activity, and low alcohol intake—significantly reduced risk, particularly in postmenopausal women [4].

Specific nutrients have also been highlighted, such as isoflavones (approximately 2 mg/day, derived from soy or legumes), which may reduce recurrence by 25% and mortality by 17% through hormonal mechanisms [2].

Dietary folates from green leafy vegetables and high-fiber dietary patterns have been shown to provide protection against tumor progression [2-5].

Red and processed meat consumption has been associated with an increased risk of breast cancer. In this regard, it has been observed that for every additional 100 g of red meat consumed, breast cancer risk increases by approximately 10%, while the intake of 50 g/day of processed meat is associated with an 18% increase in risk [6].

The carcinogenic effects of these foods may be attributed to mutagenic compounds formed as byproducts of high-temperature cooking. Other potential contributors include heme iron, lipid quality, and N-glycolylneuraminic acid, which may promote inflammation, oxidative stress, and tumor development [7].

Combining dietary interventions with moderate physical activity improves clinical outcomes. Although no definitive diet exists, nutritional recommendations emphasize prioritizing minimally processed, natural foods over ultra-processed products [2,3].

To preserve muscle mass, the intake of high-quality protein sources is recommended, including fish, eggs, lean poultry, low-fat dairy products, and legumes. These foods are essential for maintaining muscle mass and supporting tissue repair during chemotherapy, radiotherapy, or surgery.

Regarding healthy fats, mono- and polyunsaturated fatty acids—found in extra virgin olive oil, avocado, nuts, and seeds—are particularly recommended. These fats improve the inflammatory profile and provide energy dense nutrition for individuals with reduced appetite, while also enhancing food palatability, which is crucial for appetite preservation.

Omega-3 fatty acids from oily fish (such as salmon, sardines, and mackerel) and certain seeds (chia and flaxseed) have been associated with reduced systemic inflammation and a potential reduction in the risk of disease progression in some observational studies [8].

Dietary fiber from fruits, vegetables, legumes, and whole grains helps regulate glycemic control, intestinal transit (including chemotherapy-related constipation), and gut microbiota composition. These effects are linked to improved immune response and a reduced risk of recurrence within healthy dietary patterns [3].

Vitamins and minerals provided by green leafy vegetables, brightly colored fruits, and other vegetables— such as vitamin C, folates, and carotenoids—supply antioxidants and bioactive compounds that have been associated with reduced oxidative damage and improved functional status [8].

Within a multidisciplinary healthcare team, the impact of this disease can be mitigated, with the dietitian nutritionist playing a key role in designing individualized, balanced meal plans, adapting them as needed, and providing ongoing nutritional monitoring, as no single strict dietary regimen has been definitively established.

1. Perfiles nacional de cancer 2025.
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4. Becerra-Tomás N, Balducci K, Abar L, Aune D, Cariolou M, Greenwood DC, et al. Postdiagnosis dietary factors, supplement use and breast cancer prognosis: Global Cancer Update Programme (CUP Global) systematic literature review and meta-analysis. Int J Cancer. 2023; 152: 616-634.
5. López-Plaza B, Bermejo LM, Loria-Kohen V, Fernández-Cruz E. El papel de la nutrición en la génesis del cáncer de mama [Nutrition in breast cancer genesis]. Nutr Hosp. 2023; 40: 37-40.
6. Kazemi A, Barati-Boldaji R, Soltani S, Mohammadipoor N, Esmaeilinezhad Z, Clark CCT, et al. Intake of Various Food Groups and Risk of Breast Cancer: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies. Adv Nutr. 2021; 12: 809-849.
7. Wu J, Zeng R, Huang J, Li X, Zhang J, Ho JC, Zheng Y. Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies. Nutrients. 2016; 8: 730.
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