Cultural Differences in Processing and Consumption

Abstract

The dietary role of cereal grains varies by country and cultural practice. Grains typically compose a smaller percentage of the diet in developed countries than in developing countries. The processing of cereal grains affects their nutrient quality and availability. Wheat is the primary cereal grain used for food in most Western countries, while rice provides about half the food calories for up to half of the world's population. A shifting dietary landscape, due to changes such as globalization and increasing emphasis on either gluten-free or whole grain foods, may alter the role of traditional and alternative cereal grains in the diet.