diet-induced thermogenesis

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diet-induced thermogenesis

the energy required to digest and assimilate the food; measured as an increase in body heat production after eating. It typically represents only about 10% of total daily energy expenditure and is related to the type and amount of food ingested. Also known as thermic effect of food. Fats have relatively little thermic effect and proteins the most.


the production of heat, especially within the animal body.

diet-induced thermogenesis
a portion of dietary calories in excess of those required for immediate energy requirements are converted to heat rather than stored as fat. Some types of obesity may be related to a defect in this mechanism.
neonatal thermogenesis
thermogenesis is relatively inefficient in neonates, especially piglets, so that it becomes very important to protect them from cold stress. Most of their heat gain comes from the metabolism of their stores of brown fat.
nonshivering thermogenesis
increased heat production due to enhancement of normal calorigenic metabolic processes.
shivering thermogenesis
much the fastest thermogenic process which the static body can use. Shivering is an involuntary function with a tremor rate of about 10 per second.