Thermic effect of food

Norepinephrine secreted at sympathetic nerve endings binds to y8-adrenergic receptors on brown adipose tissue cells and initiates cAMP-dependent triacylglycerol lipase 

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Thermic effect of food It has long been observed that eating a meal increases energy expenditure, a phenomenon also known as diet-induced thermogenesis or specific dynamic action. The increase depends on the type and quantity of food consumed. As an example, the effect of a carbohydrate-rich meal on the oxygen consumption of volunteers before and after exercise is shown in Figure 2.5. 

The energy generated by metabolism of the macronutrients is used for three energy-requiring processes that occur in the body resting metabolic rate, thermic effect of food (formerly termed specific dynamic action), and physical activity. 

Thermic effect of food The production of heat by the body increases as much as thirty percent above the resting level during the digestion and absorption of food. This effect is called the thermic effect of food or diet-induced thermogenesis. Over a 24-hour period, the thermic response to food intake may amount to five to ten percent of the total energy expenditure. 

Our DEE includes a component related to the intake of food known as diet-induced thermogenesis (DIT) or the thermic effect of food (TEE). DIT was formerly called the specific dynamic action (SDA). After the ingestion of food, our metabohc rate increases because energy is required to digest, absorb, distribute, and store nntrients. 

This refers to the energy that is expended in (1) the digestion of food (2) the transport of molecules derived from food into and around the body (3) the increased metabolic rate as these molecules are assimilated into the body (4) energy demands associated with synthesis and storage of fuel molecules and (5) the effect that feeding can have on the stimulation of brown adipose tissue in other words a psychological effect. The last is often referred to as the thermic effect of food. 

Daily energy expenditure is the sum of BMR, thermic effect of food eaten, occupational activities and non-occupational activities. Energy requirements increase with growth, pregnancy and lactation, (as does... 

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