COVID-19, Food Security and Diet Quality Among Ghanaian Immigrants in New York City

were in the 'AFPC' (866, 78.9%) and 'DPC' (830, 78.9%) groups, while the lowest was in the 'OLFC' group (2,899, 73.7%) (p < 0.001).For levels !3 mg/dL, the 'OLFC' group had the highest (258, 6.6%) and 'DPC' the lowest (50, 4.8%) (p < 0.001).Conclusions: This study classified four patterns of fermented food consumption and their association with inflammatory markers.The 'Overall Low Fermented Food Consumption' group had higher hs-CRP levels, indicating that adequate fermented food intake may help reduce inflammation.