Research paper
Westerterp KR. Diet induced thermogenesis. Nutrition & Metabolism. 2004;1(1):5. doi:10.1186/1743-7075-1-5
Why we cite it
The standard reference for macronutrient-specific thermic effect values, widely cited across nutrition and metabolism literature. Westerterp's clear quantification — protein 20–30%, carbohydrate 5–10%, fat 0–3% — provides the project's foundation for explaining why protein is uniquely satiating: the body expends 3–10× more energy processing protein than fat. The oxidation hierarchy (alcohol > protein > carbohydrate > fat) reflects metabolic priority — nutrients that cannot be readily stored must be oxidized first, generating heat. For the project, this explains both why protein meals feel more satisfying and why the satiety hierarchy (protein > carbohydrate > fat) mirrors the thermic effect hierarchy. Westerterp's conclusion that protein is the main dietary determinant of thermogenesis links macronutrient choice directly to appetite regulation.