Thermic effect of food

Topic

The thermic effect of food (TEF), also known as specific dynamic action (SDA) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate required to process food for use and storage. It represents the metabolic cost of digesting, absorbing, and storing nutrients, and is one of the key components of daily energy expenditure alongside resting metabolic rate and physical activity.