this report was posted as an MMWR Early Release on the MMWR website (https://www.cdc.gov/mmwr).Adults aged ≥65 years are at increased risk for severe outcomes from COVID-19 and were identified as a priority group to receive the first COVID-19 vaccines approved for use under an Emergency Use Authorization (EUA) in the United States (1-3). In an evaluation at 24 hospitals in 14 states,* the effectiveness of partial or full vaccination † with Pfizer-BioNTech or Moderna vaccines against COVID-19-associated hospitalization was assessed among adults aged ≥65 years. Among 417 hospitalized adults aged ≥65 years (including 187 case-patients and 230 controls), the median age was 73 years, 48% were female, 73% were non-Hispanic White, 17% were non-Hispanic Black, 6% were Hispanic, and 4% lived in a long-term care facility. Adjusted vaccine effectiveness (VE) against COVID-19-associated hospitalization among adults aged ≥65 years was estimated to be 94% (95% confidence interval [CI] = 49%-99%) for full vaccination and 64% (95% CI = 28%-82%) for partial vaccination. These findings are consistent with efficacy determined from clinical trials in the subgroup of adults aged ≥65 years (4,5). This multisite U.S. evaluation under real-world conditions suggests that vaccination provided protection against COVID-19-associated hospitalization among adults aged * Patients were enrolled from 24 medical centers in 14 states (
The emulsion stabilizing and textural effects of six nonmeat proteins, identified by brand name and manufacturers were investigated. Included were: Soy protein isolate (SPI), soy protein concentrate @PC), soy flour (SF), milk protein hydrolysate (MPH), autolyzed yeast (AY), and spray dried nonfat dry milk (NFDM). SPI and NFDM were most effective, while SF and AY were least effective in emulsion stabilization. Bind value constants (Saffle system) were developed for each nonmeat protein. Mean compression values for all the nonmeat proteins except SPI decreased with increasing levels of the additives. The functional values derived in this study are specific for these nonmeat proteins and may not be applicable to other nonmeat proteins of a similar nature.
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