Reading in: "Diet and Health: Implications for Reducing Chronic Disease Risk / Calories: Total Macronutrient Intake, Energy Expenditure, and Net Energy Stores" [NCBI Resources]:
"The thermogenic effect of a meal usually amounts to approximately 10% of the caloric value of the ingested food, and is higher for carbohydrates and protein than for fats".
Does that mean that the thermogenic effect of a meal fluctuates between 9% and 11%, depending on it's composition? If so, the thermogenic impact on the body by a meal's composition would be quite small in comparison with the impact of a meal's calorie content. Or, does food's composition play a bigger role than that? Looking for information from reputable sources.