The team are planning to use genes from wild varieties of wheat or maize, which already have the less digestible starch, to breed with crop varieties to make white flour that would be far better for health.

研究团队计划用含有不易消化的淀粉的野生小麦或玉米的基因和普通小麦杂交，生产出对健康有益得多的白面粉。

They believe it could make fast food far healthier in the future, and help tackle Britain’s growing obesity epidemic.

科学家认为，这会让快餐在未来变得更健康，并帮助解决英国日益恶化的肥胖流行症。

“We think about fast foods, they are fast to buy, fast to eat and very fast to digest and it’s that fast digestion the problems,” added Prof Mithen.

米森教授说：“我们对快餐进行了思考，快餐买得快，吃得快，消化得快，而消化得快就是问题症结所在。”

“Educated people who care about their health might already choose healthier brown bread, but it’s the burger bun that really needs to tackling.”

“那些关心自身健康的受过教育的人也许已经选择更健康的黑面包，但是真正需要取代的是汉堡用的圆面包。”

Professor Ian Charles, director of the institute, said: “Our aim is to improve health-span so that our population can remain healthy and independent well into old age.’

该研究所的所长伊恩·查尔斯教授说：“我们的目标是提升健康寿命，让人们可以在晚年保持健康的身体和独立的生活。”

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