Thermic Effect of Food (TEF) → Macronutrient Variance
What is Thermic Effect of Food (TEF)'s macronutrient variance?
The thermic effect of food varies by macronutrient: protein typically requires about 20–30% of its calories for digestion and processing, compared with approximately 5–10% for carbohydrate and 0–3% for fat, but these population ranges are not an exact calorie credit for a particular meal.
Thermic Effect of Food (TEF) → Macronutrient Variance → about 20–30% for protein, 5–10% for carbohydrate, and 0–3% for fat
Evidence: Diet-induced thermogenesis review