Thermic Effect Food Definition. The thermic effect of food can vary quite substantially. It is one of the components of metabolism along with resting metabolic rate and the exercise component.
Although we don’t count calories, foods with a high thermic effect will increase your metabolic rate due to your body working. Foods with relatively low thermic effects include most carbohydrates, since carbohydrates, esp. A potentially modifiable component of energy expenditure is the thermic effect of food (tef), the increase in the metabolic rate that occurs after a meal.
Foods that are harder to digest require more energy to process.
In addition to being a source of energy intake, food consumption, to a certain extent, also has an associated energy expenditure. The thermic effect of food (tef), defined as the increase in metabolic rate after ingestion of a meal, has been studied extensively, but its role in body weight regulation is controversial. Amazingly, despite what we could consider greatly antiquated methods, researchers over 75 years ago were able to accurately determine the. Heat production by brown adipose tissue which is activated after consumption of a meal is an additional component of dietary induced thermogenesis.