Editing Millet (section)

=== Human consumption ===

Per capita consumption of millets as food varies in different parts of the world, with consumption being the highest in Western Africa.<ref>{{cite web |title=Millet Industry Statistics in Africa {{!}} SME Blue Pages |url=https://smebluepages.com/millet-industry-statistics-in-africa/ |access-date=2024-08-21}}</ref> In the Sahel region, millet is estimated to account for about 35 percent of total cereal food consumption in [[Burkina Faso]], [[Chad]] and the [[Gambia]]. In [[Mali]] and [[Senegal]], millets constitute roughly 40 percent of total cereal food consumption per capita, while in [[Niger]] and arid [[Namibia]] it is over 65 percent (see ''[[mahangu]]''). Other countries in Africa where millets are a significant food source include [[Ethiopia]], [[Nigeria]] and [[Uganda]]. Millet is also an important food item for the population living in the drier parts of many other countries, especially in eastern and central Africa, and in the northern coastal countries of western Africa. In developing countries outside Africa, millet has local significance as a food in parts of some countries, such as [[China]], [[India]], [[Burma]] and [[North Korea]].<ref name=fao1/>

People affected by [[gluten-related disorders]], such as [[coeliac disease]], [[non-celiac gluten sensitivity]] and [[wheat allergy]] sufferers,<ref name=LudvigssonLeffler2013>{{cite journal |last1=Ludvigsson |first1=Jonas F |last2=Leffler |first2=Daniel A |last3=Bai |first3=Julio C |last4=Biagi |first4=Federico |last5=Fasano |first5=Alessio |last6=Green |first6=Peter H R |last7=Hadjivassiliou |first7=Marios |last8=Kaukinen |first8=Katri |last9=Kelly |first9=Ciaran P |last10=Leonard |first10=Jonathan N |last11=Lundin |first11=Knut Erik Aslaksen |last12=Murray |first12=Joseph A |last13=Sanders |first13=David S |last14=Walker |first14=Marjorie M |last15=Zingone |first15=Fabiana |last16=Ciacci |first16=Carolina |display-authors=5 |title=The Oslo definitions for coeliac disease and related terms |journal=Gut |volume=62 |issue=1 |date=2013 |pmid=22345659 |pmc=3440559 |doi=10.1136/gutjnl-2011-301346 |doi-access=free |pages=43–52 |url=https://gut.bmj.com/content/gutjnl/62/1/43.full.pdf |access-date=3 January 2025}}</ref><ref name=MulderWanrooij>{{cite journal |last1=Mulder |first1=Chris J.J. |last2=van Wanrooij |first2=R.L.J. |last3=Bakker |first3=S.F. |last4=Wierdsma |first4=N. |last5=Bouma |first5=G. |title=Gluten-Free Diet in Gluten-Related Disorders |journal=Digestive Diseases |volume=31 |issue=1 |date=2013 |doi=10.1159/000347180 |pages=57–62}}</ref><ref name=VoltaCaio2015>{{cite journal |last1=Volta |first1=Umberto |last2=Caio |first2=Giacomo |last3=De Giorgio |first3=Roberto |last4=Henriksen |first4=Christine |last5=Skodje |first5=Gry |last6=Lundin |first6=Knut E. |title=Non-celiac gluten sensitivity: A work-in-progress entity in the spectrum of wheat-related disorders |journal=Best Practice & Research Clinical Gastroenterology |volume=29 |issue=3 |date=2015 |doi=10.1016/j.bpg.2015.04.006 |pages=477–491}}</ref> who need a [[gluten-free diet]], can replace [[gluten]]-containing cereals in their diets with millet.<ref>{{cite journal |last1=Rai |first1=Sweta |last2=Kaur |first2=Amarjeet |last3=Singh |first3=Baljit |title=Quality characteristics of gluten free cookies prepared from different flour combinations |journal=Journal of Food Science and Technology |volume=51 |issue=4 |date=2014 |pmid=24741176 |pmc=3982011 |doi=10.1007/s13197-011-0547-1 |doi-access=free |pages=785–789 }}</ref> There remains a risk of contamination with [[gluten]]-containing cereals.<ref name="SaturniFerretti2010">{{cite journal |last1=Saturni |first1=Letizia |last2=Ferretti |first2=Gianna |last3=Bacchetti |first3=Tiziana |title=The Gluten-Free Diet: Safety and Nutritional Quality |journal=Nutrients |volume=2 |issue=1 |date=14 January 2010 |issn=2072-6643 |doi=10.3390/nu2010016 |doi-access=free |pages=16–34}}</ref><ref>{{cite journal |last1=Koerner |first1=Terence B. |last2=Cleroux |first2=Chantal |last3=Poirier |first3=Christine |last4=Cantin |first4=Isabelle |last5=La Vieille |first5=Sébastien |last6=Hayward |first6=Stephen |last7=Dubois |first7=Sheila |title=Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease |journal=Food Additives & Contaminants: Part A |volume=30 |issue=12 |date=2013 |doi=10.1080/19440049.2013.840744 |pages=2017–2021|pmid=24124879 }}</ref>