Thermic Effect Of Food

What is it?

The thermic effect of food (TEF) refers to the energy that our bodies expend to digest, absorb, and metabolize the nutrients in the food we eat. This process requires a certain amount of energy, which is drawn from the body's own reserves of calories. Essentially, the TEF is the amount of energy the body burns while breaking down food and making it available for use.

Examples

One example of the TEF in action is the fact that certain foods require more energy to digest than others. Protein, for example, has the highest TEF of any macronutrient, meaning that the body uses more energy to digest a protein-rich meal than it does a carbohydrate-rich meal. Foods that are high in fiber also have a higher TEF, as the body must work harder to break down and absorb the fiber.

Synonyms and Antonyms

There are no common synonyms for the term 'thermic effect of food', though it may be referred to as the 'diet-induced-thermogenesis">diet-induced thermogenesis (DIT)'. There are no antonyms to this term, as it is a natural function of the body's metabolism.

Related Terms

The TEF is closely related to the body's basal metabolic rate (BMR), which refers to the amount of energy the body burns at rest in order to sustain its vital functions. Both the TEF and the BMR are important factors to consider when trying to lose weight or maintain a healthy body weight.