Thermic effect of food

Thermic effect of food (TEF), also known as diet-induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. The effect varies substantially for different food components. The thermic effect of food is one of the components of metabolism along with resting metabolic rate and the physical activity level.

Overview

The thermic effect of food is the energy required for digestion, absorption, and disposal of ingested nutrients. Its magnitude depends on the composition of the food consumed:

• Carbohydrates: 5 to 15% of the energy consumed
• Protein: 20 to 35%
• Fats: at most 5 to 15%

Factors affecting TEF

Several factors can influence the thermic effect of food, including the time of day food is consumed, the composition of the meal, the frequency of meals, and the overall quantity of food consumed.

Health implications

The thermic effect of food can have a significant impact on energy balance and weight management. Understanding the thermic effect of food is important for those seeking to manage their weight, as consuming foods with a higher thermic effect can help to increase overall energy expenditure and promote weight loss.

See also

• Metabolism
• Basal metabolic rate
• Physical activity level
• Energy balance
• Weight management

This physiology-related article is a stub. You can help WikiMD by expanding it.