letter

A randomized trial reported that cumin wheat bread lowered glycaemic index (GI) and glycaemic load (GL) versus ordinary bread in ۲۰ healthy adults, despite similar ۱۲۰-minute capillary glucose profiles. This commentary evaluates whether the evidence supports that conclusion. First, the authors question carbohydrate dosing: the study states that ۱۰۰ g of each bread provided ۵۰ g carbohydrate, yet the reported compositions imply different carbohydrate contents per ۱۰۰ 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 ۵۰ 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

کلیدواژه ها:

Cumin ، Wheat bread ، Glycaemic index ، Glycaemic load ، Postprandial glucose