Coffee drinking may promote liver health

High coffee intake may have protective effects on the liver, with reduced risk of cirrhosis, hepatocellular carcinoma (HCC), and liver-related mortality, as reported in a study.

The study included 354,957 UK Biobank participants who were free of cirrhosis or HCC at baseline. Coffee consumption, type (caffeinated/decaffeinated), and additives (sugar/sweeteners) were assessed using questionnaires. Outcomes such as cirrhosis, HCC, and liver-related mortality were ascertained through linked medical records.

Hepatic fat (proton density fat fraction), iron, and fibro-inflammation (iron-corrected T1) were evaluated in a subcohort of 28,961 participants who underwent MRI. Proteomic profiling was performed for 44,633 participants.

Over a median follow-up of 13 years, graded inverse associations were observed between coffee intake and adverse liver outcomes, with participants reporting intake levels of ≥5 cups/day group having reduced risks of cirrhosis (hazard ratio [HR], 0.68, 95 percent confidence interval [CI], 0.58–0.79), HCC (HR, 0.53, 95 percent CI, 0.34–0.83), and liver-related mortality (HR, 0.58, 95 percent CI, 0.45–0.74).

Protective effects were consistent with caffeinated and decaffeinated coffee and persisted for participants who drank their coffee with sugar or artificial sweeteners.

Higher coffee intake was also associated with lower hepatic fat, iron, and fibro-inflammation. Proteomic data showed similar patterns, with coffee drinking linked to higher levels of hepatocellular synthesis and complement proteins and lower levels of fibrogenic and macrophage-activation markers.

The findings support moderate unsweetened coffee consumption as a simple intervention for liver disease prevention.