In one of the most comprehensive studies to date on coffee’s impact on liver health, researchers from Cedars-Sinai Medical University have linked higher coffee consumption with a reduced risk of cirrhosis, liver cancer, and death from liver disease. The findings, published in the journal Clinical Gastroenterology and Hepatology, also offer new biological evidence that may help clarify these connections.
“Earlier studies suggested that coffee might benefit the liver, but most were small in scale or focused on only one aspect of the issue,” said Dr. Hyunsuk Kim, a hepatologist and lead author of the study. “We tracked hundreds of thousands of individuals for over a decade, examining their health status, conducting liver MRIs, and analyzing blood protein levels. Together, this data helps explain the biological mechanisms behind coffee’s association with improved liver health.”
The study, conducted at Cedars-Sinai Medical Center involving over 355,000 adults, found that coffee consumption was linked to a lower risk of liver cirrhosis, liver cancer, and death from liver disease. Researchers analyzed data from 354,957 participants in the UK Biobank, all of whom were free of cirrhosis or liver cancer at the study’s outset. Over an average follow-up period of 13 years, they tracked new diagnoses of cirrhosis, liver cancer, and liver-related deaths using linked medical records.
Compared to non-coffee drinkers, those who consumed five or more cups of coffee daily had a 32% lower risk of developing cirrhosis, a 47% lower risk of liver cancer, and a 42% lower risk of dying from liver disease. Participants who drank more coffee also had lower levels of liver fat, liver iron, fibrosis, and liver inflammation on MRI scans. Additionally, blood tests in coffee enthusiasts showed higher levels of proteins linked to healthy liver function and lower levels of proteins associated with scarring and inflammation.
While the risk of liver disease decreased with higher coffee intake, the researchers noted that benefits were evident even at one to two cups per day and were most pronounced at three to four cups daily. They emphasized that, although the highest consumption group (five or more cups per day) showed positive effects, they would not recommend increasing intake specifically to that level.
Similar protective effects were observed for both caffeinated and decaffeinated coffee, suggesting that caffeine is unlikely to be the sole active ingredient and that other natural compounds in coffee may contribute to its beneficial effects. Since the study was observational, the researchers noted that it does not prove that coffee itself prevents liver disease. They also stressed that coffee should complement, not replace, existing strategies for preventing liver disease.
“Our findings support the idea of moderate coffee consumption for people who already enjoy it and tolerate it well,” said co-author Dr. Ju Dong Yang. “However, based solely on this study, we would not recommend starting to drink coffee just for liver protection. Prevention should still focus on maintaining a healthy weight, limiting alcohol intake, getting regular exercise, and managing blood sugar, blood pressure, and cholesterol levels.”
Because caffeine is not suitable for everyone, individuals with uncontrolled high blood pressure, certain heart rhythm disorders, severe anxiety, insomnia, or other conditions that require limiting caffeine intake should consult their doctor before increasing their coffee consumption.
“The next step in our research is to identify the specific compounds in coffee responsible for these liver-protective properties,” said co-author Dr. Shelley Lu. “Our findings point to biological mechanisms involving inflammation and scarring, and highlight molecular targets that could be explored in future studies to better understand how coffee may influence liver health and who stands to benefit the most.”
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