a significant amount of the thermic effect depends on the insulin sensitivity of the individual, with more insulin-sensitive individuals having a significant effect while individuals with increasing resistance have negligible to zero effects. The Functional Food Centre at Oxford Brookes University conducted a study into the effects of chilli and medium-chain triglycerides (MCT) on Diet Induced Thermogenesis (DIT). They concluded that "adding chilli and MCT to meals increases DIT by over 50% which over time may accumulate to help induce weight loss and prevent weight gain or regain". Australia's Human Nutrition conducted a study on the effect of meal content in lean women's diets on the thermic effect of food and found that the inclusion of an ingredient containing increased soluble fibre and amylose did not reduce spontaneous food intake but rather was associated with higher subsequent energy intakes despite its reduced glycaemic and insulinemic effects. Measuring TEF The thermic effect of food should be measured for a period of time greater than or equal to five hours. The American Journal of Clinical Nutrition published that TEF lasts beyond six hours for the majority of people. References Further reading Metabolism