A large study has linked coffee consumption to a lower risk of severe liver disease, liver cancer, and liver-related death.
The research followed more than 350,000 adults for an average of 13 years, excluding individuals with preexisting cirrhosis or liver cancer at the study's start.
Participants who drank one to two cups of coffee daily experienced a 20% reduction in the risk of developing cirrhosis and a 31% decrease in liver‑related mortality compared to those who did not drink coffee.
Higher intake amplified these benefits: drinking five or more cups per day was associated with a 32% lower risk of cirrhosis, a 42% reduction in liver death, and a 47% decrease in the incidence of hepatocellular carcinoma, the most common primary liver cancer.
Further analyses of imaging data and blood samples revealed that coffee drinkers had lower levels of proteins linked to inflammation and tissue scarring, and higher levels of proteins essential for healthy liver function.
The protective effect was similar for caffeinated and decaffeinated coffee, suggesting that naturally occurring compounds other than caffeine contribute to liver protection.
Adding sugar or artificial sweeteners slightly weakened the benefits, particularly regarding markers of liver inflammation, though the overall protective trend remained.
These findings indicate that coffee could serve as a complementary dietary habit to support liver health, but it should not replace standard preventive health practices.
The study's observational design and reliance on self‑reported coffee habits over time mean that causation cannot be established, and other factors may influence the observed outcomes.
