According to a study published in the journal BMC Public Health, drinking caffeinated coffee (ground or instant coffee) or decaffeinated coffee is associated with a reduced risk of developing liver disease. chronic and liver-related diseases.
The team of researchers from the University of Southampton in the UK and the University of Edinburgh in Scotland found that each link between caffeinated and decaffeinated coffee was associated with a reduced risk of developing chronic liver disease and associated liver conditions compared with no coffee intake.
A new study suggests a link between drinking any type of coffee and a reduced risk of liver problems.
Their study found that, compared with non-coffee drinkers, those who consumed coffee had a 21% lower risk of chronic liver disease, a 20% lower risk of fatty or chronic liver disease, and a 49% reduction in risk. risk of dying from chronic liver disease, with the highest benefit being 3-4 cups per day.
The team believes that the high levels of kahweol and cafestol in ground coffee may play a role, as these ingredients have previously been shown to be beneficial for liver problems in animals.
Instant coffee that is low in kahweol and cafestol has also been linked to a reduced risk of chronic liver disease. Although the risk reduction was smaller than with ground coffee, this finding may suggest that other ingredients, or potentially a combination of ingredients, may be beneficial.
The researchers analyzed the health data at the UK’s Biobank of 495,585 participants, following them for an average of about 10.7 years.
In the cohort, 78% (384,818) consumed ground or instant coffee or decaffeinated coffee, while 22% (109,767) did not drink any coffee.
During the study period, 3,600 were diagnosed with chronic liver disease, 5,439 cases of chronic liver disease or fatty liver disease, and 184 cases of hepatocellular carcinoma. There were 301 deaths from chronic liver disease.
Compared with participants who didn’t drink coffee, the coffee drinkers’ risk of chronic liver disease was 21% lower.
They also reduced their risk of developing chronic liver disease or fatty liver by 19% and their risk of HCC by 21%. Coffee drinkers also had a 49 percent lower risk of dying from liver disease.
The health benefits apply to all types of coffee, including caffeinated, decaffeinated, ground coffee, and instant coffee.
For people who drank coffee from ground beans, the risk reduction was even greater.
The risk of developing chronic liver disease or chronic liver disease or fatty liver is reduced by 35%, of developing hepatocellular carcinoma – 34% and dying from liver disease – 61%.
“Coffee can actually help in the early stages of liver disease when the liver becomes inflamed in response to pathogens,” Dr. Adhami explains.
“It can also affect scar tissue formation and later in cirrhotic patients or patients with advanced scar tissue who are prone to primary liver cancer. Coffee is also helpful at that level,” adds Dr.
One limitation of the study is that the participants were predominantly white and had a higher socioeconomic background, so the findings may be difficult to generalize to other countries and populations.
Dr. Oliver Kennedy, who led the study, said the findings could see coffee becoming a preventative treatment for chronic liver disease.
“Coffee is widely accessible and the benefits we see from our research mean it could offer a potential preventive treatment for chronic liver disease. This will be especially valuable in countries with lower incomes and poorer access to health care and where the burden of chronic liver disease is highest,” said Dr.