The diets of peoples in Mexico and Central America (Guatemala, Nicaragua, Honduras, El Salvador, Belize, and Costa Rica) have several commonalities, though within the region great differences in methods of preparation and in local recipes exist. The basis of the traditional diet in this part of the world is corn (maize) and beans, with the addition of meat, animal products, local fruits, and vegetables. As in other parts of the world, the diet of people in this area has expanded to include more processed foods. In many parts of Mexico and Central America, access to a variety of foods remains limited, and undernutrition, particularly among children, is a major problem. Although access to an increased variety of foods can improve the adequacy of both macronutrient and micronutrient status, there is evidence that the use of processed foods is contributing to the rapidly increasing prevalence of and diet-related chronic diseases such as diabetes.