The addition of curcumin to biscuits reduced free CML levels by up to 46.62%, free CEL by 15.35%–25.34%, and protein‐bound CML by 11.39%–27.70%; it did not significantly affect the formation of either protein‐bound CEL or α‐dicarbonyl compounds such as MGO, GO, and 3‐DG (Hu et al. 2022). This evidence concerns the gene CEL and chronic myelogenous leukemia, BCR-ABL1 positive.