All carbs are not the same, and a study indicates the difference could affect a blood chemical associated with chronic conditions such as heart disease.

At Seattle’s Fred Hutchinson Cancer Research Center, Marian Neuhouser examined carbohydrate foods that digest more slowly, or slow carbs, and those that turn quickly into simple sugars, or fast carbs. She was looking at C-reactive protein, which is a marker of inflammation. It was lower among about 40 overweight or obese people when they were on a slow carb eating pattern.