thermic effect of food


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thermic effect of food

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TEF

The increase in the body's metabolic rate that is produced by the consumption, digestion, metabolism, and storage of food. Foods with relatively low thermic effects include most carbohydrates, since carbohydrates, esp. sugars, cost the body relatively little energy to digest and metabolize. Protein-rich meals have a higher TEF, which is the rationale for low-carbohydrate diets, such as the Atkins and South Beach diets. Synonym: specific dynamic action of food.
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The authors evaluated resting metabolic rate and the thermic effect of food following ingestion of a 500-kcal liquid supplement in eight amenorrheic dancers and ten eumenorrheic dancers.
The thermic effect of food (a small metabolism boost) can help you burn 5 to 10 percent more calories.