Wheat was milled in large quantities, which led to increased gluten consumption. The Great Depression and World War II increased the popularity of wheat-based foods such as pasta and bread as inexpensive alternatives. In the 1960s and 1970s, wheat products were promoted as health foods, and in the 1990s, the USDA Food Pyramid emphasized wheat products in the diet. Today, wheat is a staple in many diets around the world, with gluten intake rising significantly over the years. Despite the increasing consumption of gluten, some individuals experience negative reactions to it, leading to the emergence of gluten-free foods and products that meet the needs of those with celiac disease, gluten intolerance, and other conditions.