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Afterburn effect (EPOC)

The afterburn effect is the increased energy expenditure after exercise – it's real, but at 6 to 15% of the calories burned in the workout, it's smaller than its reputation.

Ausführlich erklärt

After exercise, your metabolism keeps running at a higher level for a while: your body refills its energy stores, repairs muscles, brings your temperature and heart rate back down and clears lactate (a by-product of intense exertion). This extra energy used after training is called the afterburn effect – scientifically known as EPOC (“excess post-exercise oxygen consumption”).

How big it is depends mainly on intensity. After a gentle walk, it's over within a few minutes. After hard interval training or heavy strength training, energy use stays slightly raised for several hours. A review (LaForgia et al., 2006) puts the afterburn effect at around 6 to 15% of the energy burned during the workout. So a 300-kilocalorie workout brings roughly 20 to 45 extra kilocalories – about as much as half an apple.

Advertising promises of “fat burning around the clock” are therefore exaggerated. The afterburn effect is a nice bonus, but it's no substitute for the energy you burn during the workout itself – let alone for a balanced diet. If you walk briskly for 30 minutes, you burn more in that half hour than a four-minute workout “afterburns” in the 24 hours that follow.

Intensity is still worth it – for other reasons: intervals and strength training build muscle, improve insulin sensitivity (how well sugar gets from the blood into your cells) and boost fitness more than steady-paced training. The long-term effect of more muscle mass on your basal metabolic rate is the real “afterburner” – it just works over months.

For weight loss, this means: move in a way you enjoy and will keep up regularly. A mix of plenty of gentle activity, some strength work and the occasional burst of intensity works better than chasing the biggest afterburn effect.

Wusstest du? Digestion has an “afterburn effect” too: your body uses about 10% of the energy you take in just to process the food itself – and as much as 20 to 30% for protein.

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