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Food products are classified into 4 groups according to their degree of processing: Unprocessed or minimally processed foods Processed culinary ingredients Processed foods Ultra-processed foods The determination of the group is based on the category of the product and on the ingredients it contains

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Short-chain fatty acids (SCFAs) are produced primarily by the fermentation of nondigestible carbohydrates, such as dietary fiber, by the microbiota

10.1016/j.fertnstert.2010.06.038 158

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However, changes in cellular health can interfere with this ratio