History of NutritionSorghum History, Use, and Health BenefitsMcGinnis, Margaret J. MS, RDN, CD, CNSC; Painter, James E. PhD, RDNAuthor Information Margaret J. McGinnis, MS, RDN, CD, CNSC, is a clinical dietitian at WhidbeyHealth Medical Center in Coupeville, Washington, and is a nutrition consultant focusing on translating research into consumer-friendly information. James E. Painter, PhD, RDN, is an adjunct professor at the University of Texas–Houston, School of Public Health, and emeritus professor at Eastern Illinois University and presents around the globe as a nutritional and motivational speaker on food psychology, heart health, and health by stealth. Sources of support: United Sorghum Checkoff Program. Conflicts of interest: James Painter has received speaking honorariums from the United Sorghum Checkoff Board. Margaret McGinnis has worked as a consultant for the United Sorghum Checkoff Board. Correspondence: Margaret J. McGinnis, MS, RDN, CD, CNSC, 101 N Main St, Coupeville, WA 98239 (email@example.com). Nutrition Today: January/February 2020 - Volume 55 - Issue 1 - p 38-44 doi: 10.1097/NT.0000000000000391 Buy Metrics Abstract Humans have used sorghum for millennia in Northeast Africa. The first mention of it in the United States was by Benjamin Franklin in 1757 regarding broom making. The United States is the top sorghum producer worldwide, and 6 western states in the United States produce 90% of all production. The main use of sorghum worldwide is for food. In the United States, more sorghum is used for biofuel and animal feed than for human consumption, but this percentage is quickly rising with the interest in sorghum as a gluten-free replacement for wheat. It is a nutrient-rich grain that is high in soluble fiber and antioxidants and may reduce the risk of diseases such as type 2 diabetes. Copyright © 2020 Wolters Kluwer Health, Inc. All rights reserved.