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What is the Thermic Effect of Food (TEF)?

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  • Prompt: What is the Thermic Effect of Food (TEF)? The thermic effect of food, also known as diet-induced thermogenesis (DIT) or specific dynamic action (SDA), refers to the increase in metabolic rate that occurs after eating. It represents the amount of energy required to digest, absorb, transport, and store the nutrients from food . TEF accounts for approximately 10% of the total daily energy expenditure in healthy adults eating a mixed diet . However, the actual TEF can vary depending on factors like age, meal timing, and the macronutrient composition of the meal . TEF of Different Macronutrients The thermic effect differs for each macronutrient: • Protein: 20-35% of calories burned through processing • Carbohydrates: 5-15% of calories burned through processing • Fat: 0-5% of calories burned through processing So protein has the highest thermic effect, followed by carbohydrates, while fat has the lowest. This means that for every 100 calories of protein consumed, 20-35 calories are used just to process it .
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