Introduction: Breast cancer is a complex disease caused by a variety of factors. Although substantial study has been conducted to uncover several risk factors, it is vital to emphasize that the causes extend beyond environmental impacts and include nutritional considerations. Objective: The purpose of this research is to look at the dietary factors that lead to the development of breast cancer in women living in Algeria's Annaba region. The study included 250 breast cancer patients and 363 healthy women as controls. The patients were drawn from the CLCC's medical oncology department (CHU Ibn Rochd) in the Annaba Wilaya, while the control group consisted of people who had never been diagnosed with cancer before. Results: the study's findings indicate that particular diets may contribute to the prevalence of this illness among women in the study area. These include the consumption of various types of bread, flour-based bread, wheat-based pasta, wheat-based galette, barley-based galette, rice, fruit and vegetables, dried fruit, olive oil, coffee and green tea, potatoes (fried/chips), various pastries, white sugar, and various types of chocolate. Conclusion: The link between breast cancer risk and dietary products has been established, although protective and specific risk factors warrant additional investigation.