Which variable does NOT typically affect the Thermic Effect of Food (TEF)?

The Thermic Effect of Food (TEF) refers to the increase in metabolic rate that occurs after eating, primarily as a result of the energy required to digest, absorb, and metabolize the nutrients in food. The factors that typically influence TEF include the type of food consumed, the amount of food consumed, and individual body size.

The type of food is significant because different macronutrients—proteins, fats, and carbohydrates—have varying thermic effects; for example, protein generally has a higher thermic effect compared to carbohydrates and fats. The amount of food consumed also affects TEF; larger meals typically result in a greater thermic effect because more energy is needed to process a larger volume of food.

Body size matters as well, as larger individuals generally have a higher basal metabolic rate and thus may experience a greater TEF in response to food intake.

However, the time of day when food is consumed does not typically influence the TEF. While some studies may indicate variations in metabolism based on circadian rhythms, the actual thermic effect resulting from the digestion of food is not significantly altered merely by the time at which it is consumed. Therefore, this variable stands out as one that is less critical in determining TEF compared