Volume 25, Issue 9 (12-2018)                   RJMS 2018, 25(9): 83-92 | Back to browse issues page

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Jebreil Azimzadeh M, shidfar F, Jazayeri S, Agha Hosseini F. The effect of vitamin D supplementation on plasma levels of anti-aging protein in elderly. RJMS. 2018; 25 (9) :83-92
URL: http://rjms.iums.ac.ir/article-1-5379-en.html
Iran University of Medical Sciences, Tehran, Iran , shidfar.f@iums.ac.ir
Abstract:   (257 Views)
Background: The percentage of elderly people is growing in our country. Aging is associated with multiple diseases, disabilities and heavy medical expenses. The new multi-functionalProtein, Klotho, not only reduces the aging process but also affects several diseases associated with older ages.The aim of this study was to evaluate the effect of vitamin D supplements on the plasma levels of klotho in the elderly.
Methods: This study was conducted in a randomized clinical trial in 81 elderly, with insufficient vitamin D plasma levels (10-30 ng/ml) for 12 weeks.Individuals randomly divided into two groups of vitamin D supplements (50000 IU) and placebo once a week. Vitamin D was measured by chemiluminescence method and klotho by ELISA. Data was analyzed by SPSS (version 22) software at meaningful level of P <0.05.
Results: 25(OH)D levels were increased and decreased significantly in vitamin D and placebo group respectively (p<0.001 & p<0.001 respectively), and its changes between the two groups was significantly different at the end of the intervention (p<0.001). The mean klotho protein levels and its changes after the intervention were significantly different between the two groups (p=0.014 & p<0.001 respectively). The mean klotho protein levels in the vitamin D group was not change significantly (p=0.164).
Conclusion: The findings of this study showed, weekly intake of 50,000 IU vitamin D for 12 weeks in elderly peoplewith insufficient vitamin D levels, caused significant difference in klotho protein and vitamin D changes between the two groups, and also vitamin D levels in vitamin D group was increased significantly at the end of the intervention.
 
     
Type of Study: Research | Subject: Nutrition Sciences

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