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Typically, about 10% to 15% of a meal's energy value is used up in the process of digestion and metabolism, known as the thermic effect of food (TEF), during the hours following consumption. This percentage can vary based on the macronutrient composition of the meal, with protein generally causing a higher TEF compared to fats and carbohydrates. Overall, the energy expenditure from TEF contributes to the overall metabolic rate after a meal.

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1mo ago

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