A Research of the Effect on Human Physiological Indices of Replacing One of the Daily Meals by an Organic Vegan One

• Main Authors: CHANG, TSAI-CHIEH, 張彩婕
• Other Authors: CHENG, CHIU-YU
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/e2g6kw

碩士 === 中華科技大學 === 健康科技研究所 === 106 === Due to food safety and global warming are getting worse, organic vegetables have become not only the friendly products for ecological conservation, but also the harmless constituent of diet. Tyi Sheng Co., Ltd. in Hsinchu, Taiwan, recently has engaged in organic agriculture, and as well as served their self-planting organic vegetables to staff canteen. This research is to explore the effects of eating organic vegetables to the health of human body, through the six-year sequential employee health examination of the northern industrial office by the analysis of generalized estimating equation. The results reveal organic vegan diet is capable of controlling weight, BMI value, systolic blood pressure, diastolic blood pressure, total cholesterol, and triglycerides. It also improves the pH values of urine, and as well as slightly increasing the leukocyte, hemoglobin, erythrocyte, average hemoglobin, and average blood cell concentration. Even though advantages are existed, some values are abnormal in various physical indicators: The values of total cholesterol were increased in the second and the third years, and so as the values of triglycerides were increased in the sixth year. It’s suggested that the cooking behavior is as significant as the ingredients, and the food culture of organic vegetable thus can play its effective role.