{"id":32165,"date":"2020-07-26T08:05:06","date_gmt":"2020-07-26T08:05:06","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=32165"},"modified":"2023-01-12T11:17:44","modified_gmt":"2023-01-12T11:17:44","slug":"thermic-effect-of-food-tef","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/thermic-effect-of-food-tef\/","title":{"rendered":"Thermic effect of food (TEF)"},"content":{"rendered":"<p>Alternative term for diet-induced thermogenesis.<\/p>\n<hr \/>\n<p>Heat-producing response of the body to the ingestion of food.<\/p>\n<hr \/>\n<p>The increase in the body\u2019s 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, especially 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.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Alternative term for diet-induced thermogenesis. Heat-producing response of the body to the ingestion of food. The increase in the body\u2019s 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, especially sugars, cost the body relatively little energy to digest [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-32165","post","type-post","status-publish","format-standard","hentry","category-t"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Thermic effect of food (TEF) - Definition of Thermic effect of food (TEF)<\/title>\n<meta name=\"description\" content=\"Alternative term for diet-induced thermogenesis.Heat-producing response of the body to the ingestion of food.The increase in the body\u2019s 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, especially 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.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/thermic-effect-of-food-tef\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Thermic effect of food (TEF) - Definition of Thermic effect of food (TEF)\" \/>\n<meta property=\"og:description\" content=\"Alternative term for diet-induced thermogenesis.Heat-producing response of the body to the ingestion of food.The increase in the body\u2019s 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, especially sugars, cost the body relatively little energy to digest and metabolize. 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