Ice cream bumps up your body temperature rather than bringing it down

Ice Cream Might Slightly Raise Body Temperature 

During periods of high ambient temperature, consuming ice cream is a common practice aimed at achieving a cooling effect. However, contrary to the immediate sensation of coolness experienced in the mouth, the metabolic processes involved in digesting ice cream, particularly its fat content, can lead to a slight and temporary increase in the body's internal temperature. Find out the physiological mechanism behind this phenomenon, known as diet-induced thermogenesis.

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The Science of Digestion

The key factor influencing body temperature after consuming ice cream is the process of digestion and metabolism. When food is processed by the body, heat is generated – a phenomenon termed diet-induced thermogenesis. Different macronutrients yield varying amounts of heat during metabolism. Fats, a primary component of many ice creams (especially milk fat), possess a higher energy density compared to carbohydrates or proteins. Consequently, the metabolic breakdown of fats releases a greater amount of thermal energy.

While the cold temperature of ice cream provides an immediate cooling sensation to oral receptors, triggering signals to the brain associated with cooling down, the subsequent digestive process works counter to this initial feeling. The body expends energy to break down the components of the ice cream, particularly the fats, and this metabolic activity generates internal heat.

Minimal Impact on Core Temperature

It is crucial to contextualise the magnitude of this temperature increase. Experts emphasise that the heat generated from metabolizing ice cream is relatively minor and transient. The resulting elevation in body temperature is generally not substantial enough to significantly alter the body's overall core temperature or interfere with its natural thermoregulatory mechanisms, such as sweating (to cool) or shivering (to warm). The primary drivers of core body temperature remain factors like environmental heat, physical exertion, and broader metabolic activity.

While ice cream delivers a pleasant, albeit temporary, cooling sensation upon consumption, the physiological reality involves a slight increase in body heat due to the energy expended during digestion, particularly of its fat content. This effect, known as diet-induced thermogenesis, is generally minimal and short-lived. For effective hydration and cooling during warm weather, alternatives such as buttermilk (chaas), lemon water (nimbu pani), coconut water (nariyal pani), or water-rich fruits and vegetables like watermelon and cucumber remain more physiologically beneficial choices.