Generally speaking, the thermic effect of food (TEF) is equal to 10% of the energy content of the food consumed. However, the actual figure will vary on a variety of variables, including age, the timing of the meals, and the macronutrient makeup of the meal (carbs, fat, and protein).
The body uses some of the calories it consumes to digest, absorb, metabolise, and store the food it does not utilise right away, and it also burns some calories as heat. There are other names for this process, including the thermic effect of food (TEF), particular dynamic action, and diet-induced thermogenesis (DIT).
Although the thermic effect of food (TEF), defined as the rise in metabolic rate following the consumption of a meal, has been thoroughly investigated, its significance in controlling body weight is debatable.
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