What is Thermic Effect of Food (TEF)?
The Thermic Effect of Food (TEF) is the increase in metabolic rate after eating — the energy your body uses to digest, absorb, and metabolize food. TEF accounts for approximately 10% of TDEE. Protein has the highest TEF (20–30%), meaning 20–30 calories are burned to process every 100 calories of protein. Carbohydrates have a TEF of 5–10%, and fat has a TEF of 0–3%. This is one reason high-protein diets create a metabolic advantage.
한국어
음식의 열효과(TEF)는 소화, 흡수, 대사를 위해 몸이 사용하는 에너지입니다. TDEE의 약 10%를 차지합니다. 단백질은 TEF가 가장 높아(20~30%), 단백질 100 칼로리 중 20~30 칼로리를 처리하는 데 소모합니다.
日本語
食事誘発性体熱産生（TEF）とは、食後に代謝率が上昇することで、消化・吸収・代謝のために体が使うエネルギーです。TDEEの約10%を占めます。タンパク質は最も高いTEFを持ち（20〜30%）、タンパク質100kcalあたり20〜30kcalが処理に消費されます。
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