CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Wheat-Based Foods: Their Global and Regional Importance in the Food Supply, Nutrition, and Health1,2 Meeting the growing demand for food over the next 20–30 years will be challenging, mainly because the fastest population growth is occurring in already highly populated developing countries and because producing cereal crops (the main source of nutrients in these countries) requires that serious production constraints, due mainly to the effects of climate change, be overcome. Wheat supplies the most calories and proteins to the global population in the form of diverse wheat-based foods. Wheat-based foods are staples that are major sources of micronutrients that are fundamental for normal development, as well as metabolic and cognitive functioning, from childhood to adulthood. Furthermore, whole grain, wheat-based foods have potential additional health benefits because they contribute fiber and bioactive compounds that can help reduce the risk of chronic conditions, such as cardiovascular disease, type 2 diabetes, and other chronic conditions. In this article, we describe common wheat-based foods consumed globally and regionally, as well as consumption trends for the most important wheat-based foods. Changes in consumption patterns are strongly associated with population shifts from rural to urban areas, which cause changes in both lifestyle and dietary habits. It is recognized that wheat production and wheat-based foods will continue to be important for the well-being of millions of people, especially for low-income farmers and consumers. Finally, we briefly discuss trends in wheat production and supply impacted by potential climate change and outline some important research and development strategies needed to improve grain productivity, grain processing quality, and the nutritional value of wheat-based foods. |