Reduced agrobiodiversity influences, and is influenced by, changes in human diets. Since the mid-1900s, human diets across the world have become more diverse in the consumption of major commodity staple crops, with a corollary decline in consumption of local or regionally important crops, and thus have become more homogeneous globally. The differences between the foods eaten in different countries decreased by 68% between 1961 and 2009. The modern 'global standard' diet contains an increasingly large percentage of a relatively small number of major staple commodity crops, which have increased substantially in the share of the total food energy (calories), protein, fat, and food weight that they provide to the world's human population, including wheat, rice, sugar, maize, soybean (by +284%), palm oil (by +173%), and sunflower (by +246%). Whereas nations used to consume greater proportions of locally or regionally important food biodiversity, wheat has become a staple in over 97% of countries, with the other global staples showing similar dominance worldwide. Other crops have declined sharply over the same period, including rye, yam, sweet potato (by -45%), cassava (by -38%), coconut, sorghum (by -52%) and millets (by -45%).