en public specific letter to the editor <div style="text-align: justify;"><span style="font-size:12.0pt"><span style="line-height:107%"><span new="" roman="" style="font-family:" times="">A randomized trial reported that cumin wheat bread lowered glycaemic index (GI) and glycaemic load (GL) versus ordinary bread in 20 healthy adults, despite similar 120-minute capillary glucose profiles. This commentary evaluates whether the evidence supports that conclusion. First, the authors question carbohydrate dosing: the study states that 100 g of each bread provided 50 g carbohydrate, yet the reported compositions imply different carbohydrate contents per 100 g, which would affect incremental area under the curve and GL. They note that standard GI methodology requires portions with a fixed amount of available carbohydrate (typically 50 g), and that GL depends on both GI and available carbohydrate per serving. Second, they question the design and GI computation because only the glucose reference was repeated, while each bread was consumed once in a parallel comparison; protocols recommend within-subject testing of both reference and test foods to reduce inter- and intra-individual variability.The authors call for clearer reporting of calculation steps, participant-level GI values, and variability metrics (e.g., iAUC coefficients of variation). They also cite other bread studies showing either substantial GI reductions with standardized methods or minimal, non-significant changes. Clarifying dosing and improving methodological transparency would strengthen interpretation and clinical translation overall</span></span></span></div> Cumin, Wheat bread, Glycaemic index, Glycaemic load, Postprandial glucose 164 165 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1677-1&slc_lang=en&sid=1 Prashant Kokiwar kokiwar@mrvv.edu.in Yes Department of Community Medicine, Malla Reddy Institute of Medical Sciences, Malla Reddy Vishwavidyapeeth, Suraram, Hyderabad 500055, Telangana, India.