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| Dietary induced thermogenesis ： ウィキペディア英語版 |
Specific dynamic action
Thermic effect of food (abbreviated as TEF), also known as specific dynamic action (SDA) of a food or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the resting metabolic rate due to the cost of processing food for use and storage. It is one of the components of metabolism along with resting metabolic rate and the exercise component. A commonly used estimate of the thermic effect of food is about 10% of one's caloric intake, though the effect varies substantially for different food components. For example, 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.〔Christensen, Peter. ("What is the thermic effect of food?" ). Retrieved March 28, 2005.〕
==Factors that affect the thermic effect of food==
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 Calories per hour.〔 The primary determinants of daily TEF are the total caloric content of the meals and the macronutrient composition of the meals ingested. Meal frequency has little to no effect on TEF; assuming total calorie intake for the days are equivalent.
Although some believe that TEF is reduced in obesity, discrepant results and inconsistent research methods have failed to validate such claims.
The mechanism of TEF is unknown.〔 TEF has been described as the energy used in the distribution of nutrients and metabolic processes in the liver, but a hepatectomized animal shows no signs of TEF and intravenous injection of amino acids results in an effect equal to that of oral ingestion of the same amino acids.〔Chaprapani U. and Satyanaryana. Biochemistry, 4th Ed. Elsevier India, 2013 ISBN 9788131236017 〕
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