thermic effect of food

The thermic effect of food (TEF), also known as diet-induced thermogenesis, is the energy the body uses to digest, absorb, and process food. This process generates heat and accounts for approximately 10 percent of daily energy expenditure. The amount of energy used for TEF can vary based on the type of food consumed and previous dietary habits.1

The breakdown of food into smaller units, such as proteins into amino acids, carbohydrates into sugars like glucose, and fats into fatty acids and glycerol, is the initial phase of releasing energy. While this phase liberates some energy, it's primarily in the form of heat and is not directly usable by cells. This digestive process is essential for preparing nutrients for further energy-releasing processes within the body.2