Information about Thermic Effect Of Food
Thermic effect of food (also commonly known simply as thermic effect when the context is known), or TEF in shorthand, is the increment in energy expenditure above resting metabolic rate due to the cost of processing food for storage and use.1 It is one of the components of metabolism along with the resting metabolic rate, and the exercise component. Another term commonly used to describe this component of total metablisom is the Specific Dynamic Action or SDA. A common number used to estimate the magnitude of the thermic effect of food is about 10% of the caloric intake of a given time period, though the effect varies substantially for different food components. Dietary fat is very easy to process and has very little thermic effect, while protein is hard to process and has a much larger thermic effect.2
Raw celery and grapefruit is often claimed to have negative caloric balance (requiring they take more energy to digest than usable energy received from the food), presumably because the thermic effect is greater than the caloric content, due to the high fibre matrix that must be unraveled to access their carbohydrates. There is no supporting evidence for these claims.
The thermic effect of food is increased by both aerobic training of sufficient duration and intensity and by anaerobic weight training. However, the increase is marginal, amounting to 7-8 cal per hour.1 The primary determinants of daily TEF are the quantity and composition of the food that's ingested.
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Raw celery and grapefruit is often claimed to have negative caloric balance (requiring they take more energy to digest than usable energy received from the food), presumably because the thermic effect is greater than the caloric content, due to the high fibre matrix that must be unraveled to access their carbohydrates. There is no supporting evidence for these claims.
The thermic effect of food is increased by both aerobic training of sufficient duration and intensity and by anaerobic weight training. However, the increase is marginal, amounting to 7-8 cal per hour.1 The primary determinants of daily TEF are the quantity and composition of the food that's ingested.
References
- 1 Denzer CM - The effect of resistance exercise on the thermic effect of food - International Journal of Sport Nutrition and Exercise Metabolism - 01-SEP-2003; 13(3): 396-402
- 2 Christensen, Peter. "What is the thermic effect of food?". Retrieved March 28, 2005.
energy (from the Greek ενεργός, energos, "active, working")[1] is a scalar physical quantity that is a property of objects and systems of objects which is conserved by nature.
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Basal metabolic rate (BMR) is the amount of energy expended while at rest in a neutrally temperate environment, in the post-absorptive state (meaning that the digestive system is inactive, which requires about twelve hours of fasting in humans).
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Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human being for nutrition or pleasure.
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Metabolism is the complete set of chemical reactions that occur in living cells. These processes are the basis of life, allowing cells to grow and reproduce, maintain their structures, and respond to their environments. Metabolism is usually divided into two categories.
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Basal metabolic rate (BMR) is the amount of energy expended while at rest in a neutrally temperate environment, in the post-absorptive state (meaning that the digestive system is inactive, which requires about twelve hours of fasting in humans).
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Physical exercise is manual activity that develops or maintains physical fitness and overall health. It is often practiced to strengthen muscles and the cardiovascular system, and to hone athletic skills.
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A calorie is a unit of measurement for energy. Calorie is French and derives from the Latin calor (heat). In most fields, it has been replaced by the joule, the SI unit of energy.
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Fat
Fat may refer to:- Fat, a group of compounds that are generally soluble in organic solvents and largely insoluble in water
- Adipose tissue, an anatomical term for loose connective tissue composed of adipocytes
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Proteins are large organic compounds made of amino acids arranged in a linear chain and joined together by peptide bonds between the carboxyl and amino groups of adjacent amino acid residues.
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graveolens
Binomial name
Apium graveolens
L.
Apium graveolens is plant species in the family Apiaceae, and yields two important vegetables known as celery and celeriac.
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Binomial name
Apium graveolens
L.
Apium graveolens is plant species in the family Apiaceae, and yields two important vegetables known as celery and celeriac.
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Citrus paradisi
Macfad.
The grapefruit is a sub-tropical citrus tree grown for its fruit which was originally named the "forbidden fruit" of Barbados.
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Macfad.
The grapefruit is a sub-tropical citrus tree grown for its fruit which was originally named the "forbidden fruit" of Barbados.
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Aerobic exercise refers to exercise that is of moderate intensity, undertaken for a long duration. Aerobic means "with oxygen", and refers to the use of oxygen in a muscle's energy-generating process.
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Anaerobic exercise is typically used by athletes in non-endurance sports to build power and by body builders to build muscle mass. Muscles that are trained under anaerobic conditions develop biologically differently giving them greater performance in short duration-high intensity
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Weight training is a common type of strength training for developing the strength and size of skeletal muscles. It uses the force of gravity (in the form of weighted bars, dumbbells or weight stacks) to oppose the force generated by muscle through concentric or eccentric
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March 28 is the 1st day of the year (2nd in leap years) in the Gregorian calendar. There are 0 days remaining.
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