Understanding food thermogenesis: a narratted review

Mustafa, Nur Nadzurah Mustafa and Mohd Shukri, Nor Azwani and Khattak, Muhammad Muzaffar Ali Khan (2023) Understanding food thermogenesis: a narratted review. International Journal of Allied Health Sciences, 7 (5). pp. 455-463. E-ISSN 2600-8491

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Abstract

The thermic effect of food (TEF) is the amount of energy required for the digestion, absorption, and metabolization of the food. Various statements appear in the literature such as diet-induced energy or diet induced thermogenesis (DIT) or simply thermogenesis. The thermic effect of food is also known as the specific dynamic action of food(SAF). In simple terms food thermogenesis refers to heat/energy used during the digestion of food consumed. The thermic effect refers to the energy expenditure that occurs during the digestion, absorption, and metabolism of food. When we consume food, our body needs to expend energy to break-down and process the macro-nutrients, resulting in an increased metabolic rate. The macro-nutrients are the key players of the energy balance, however, to extract energy from it, the complementary nutrients such as minerals and vitamins presence is crucial to perform the tasks. This narrated review paper intends to discuss the thermogenic effect of various sources of food.

Item Type:	Article (Review)
Additional Information:	5145/109199
Uncontrolled Keywords:	Food, Macronutrients, Mechanism, Induced, Thermogenesis
Subjects:	R Medicine > RM Therapeutics. Pharmacology > RM216 Diet Therapy. Clinical Nutrition
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Allied Health Sciences Kulliyyah of Allied Health Sciences > Department of Nutrition Sciences
Depositing User:	Prof Dr Muhammad Muzaffar Ali Khan Khattak
Date Deposited:	26 Dec 2023 11:21
Last Modified:	21 Feb 2024 12:01
URI:	http://irep.iium.edu.my/id/eprint/109199

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