A large cohort study on the effects of coffee on liver health was conducted by researchers at Cedars‑Sinai Medical Center. The work was based on data from nearly 355,000 participants in the UK Biobank, with an average follow‑up period of 13 years. The findings were published in the journal CGH.
The study not only confirmed the previously observed link between coffee consumption and a reduced risk of liver pathologies but also, for the first time, revealed the biological mechanisms behind this effect — using magnetic resonance imaging (MRI) and proteomic analysis.
Participants who drank five or more cups of coffee per day had a 32 % lower risk of cirrhosis, a 47 % lower risk of liver cancer, and a 42 % lower risk of death from liver disease compared to those who did not drink coffee. Risk reductions were evident even with one to two cups per day, while the most pronounced benefits were observed at three to four cups.
MRI data showed that regular coffee drinkers had less liver fat and lower iron levels, as well as reduced indicators of fibrosis and inflammation. Blood proteomic analysis revealed higher levels of proteins associated with normalized liver function and lower levels of those linked to inflammation and tissue scarring in this group.
An important finding: similar beneficial effects were observed with decaffeinated coffee. This suggests that other bioactive compounds in coffee play a key role in its positive impact on the liver.
At the same time, the study authors note that caffeine can pose risks for individuals with uncontrolled hypertension, certain types of arrhythmia, and high anxiety levels. As the main preventive measures for liver disease, experts recommend weight management, limiting alcohol intake, maintaining physical activity, and controlling metabolic risks.
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