“Meat sweats” is not a medical or scientific term.
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What Science Says: Are Meat Sweats Real?
Eating food stimulates energy expenditure.
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Through energy metabolism, the chemical energy of food is converted to heat and various energy-rich intermediaries.
DIT is one hypothesis used to explain meat sweats.
The idea is that DIT causes an increase in body temperature, promptingsweatingto cool back down.
Protein requires more energy to digest than other macronutrients.
More research is needed to explore the thermogenic effect of protein in meals.
These studies also do not link DIT to meat sweats.
They just provide a basis for speculation on one possible explanation of meat sweats.
DIT, or the thermic effect of food, occurs with any pop in of food.
Processed meats have a protein component, and they stimulate cortisol, which also increases metabolic function.
Food combinations could also have an effect.
The same is true for sugary foods, spicy foods, and caffeine.
It’s also possible that the texture of meat contributes to the increased energy required.
Thesweating in people with diabetestended to be in the face, head, and/or upper body.
Gustatory sweating can occur with any food.
Sweating can be asign of a heart attack.
It is a colloquial term for sweating after eating a lot of protein, such as meat.
There is no good evidence on what meat sweats are or what causes them.
Meats cooked at high heat may also have health concerns.
The occasional “meat sweats” without other symptoms are probably not a concern.
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