Marian Neuhouser of the Fred Hutchinson Cancer Research Center in Seattle examined carbohydrate foods that digest more slowly, or slow carbohydrates, and those that turn quickly into simple sugars, or fast carbohydrates -- such as fruit, white flour, bread, potato chips, rice, potatoes or sugar.
The researchers looked at C-reactive protein, a marker of inflammation. It was lower among about 40 overweight or obese people when they were on a slow carbohydrate eating pattern.
"The source of the carbohydrate really does matter, and I would urge consumers to choose whole grains, non-refined grains and so forth," Neuhouser said in a statement.
The study was published in the Journal of Nutrition.
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