Coffee may have powerful effect on liver health, major study suggests

The health benefits of morning coffee may go beyond a wake-up call, according to a massive new study linking the beverage to a significantly lower risk of severe liver disease, liver cancer and liver-related death.

Published in the journal Clinical Gastroenterology and Hepatology, the research used data from 354,957 participants enrolled in the UK Biobank.

Researchers tracked individuals who had no history of cirrhosis or liver cancer at the start of the study for an average of 13 years, according to a press release.

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Participants who drank one to two cups of coffee daily showed a 20% lower risk of developing cirrhosis and a 31% lower risk of liver-related mortality compared to non-coffee drinkers.

The protective effects became even more noticeable at higher levels of consumption.

Individuals who drank five or more cups of coffee per day experienced a 32% reduction in cirrhosis risk, a 42% lower risk of liver-related death and a 47% lower risk of developing hepatocellular carcinoma, the most common form of primary liver cancer.

While previous studies have hinted at coffee’s positive relationship with liver health, this study provides biological evidence to support the statistical trends, the researchers said.

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To better understand why coffee may protect the liver, the researchers conducted additional analyses using imaging data from a subgroup of nearly 29,000 participants and blood samples from approximately 50,000 individuals.

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That data showed that heavy coffee drinkers had significantly lower levels of liver fat and liver iron, as well as lower odds of developing fibroinflammation, which is the scarring and inflammation that often precedes permanent liver damage.

The blood analysis linked coffee consumption with lower levels of some proteins known to trigger inflammation and tissue scarring, along with higher levels of proteins essential for healthy liver function.

Notably, the study found that the liver-protective benefits were similar for both caffeinated and decaffeinated coffee, suggesting that these benefits are driven by naturally occurring compounds not related to caffeine.

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While the benefits persisted regardless of whether the coffee was consumed black or with sweeteners, the researchers observed that adding sugar or artificial sweeteners slightly weakened the beneficial effects, particularly concerning markers of liver inflammation.

While these findings suggest that coffee consumption is an accessible dietary habit for supporting liver health, the authors noted that it should serve as a complement rather than a replacement for standard preventative health practices.

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Because the research relied on self-reported dietary questionnaires from the UK Biobank, the findings could be susceptible to changes in participants’ coffee-drinking habits over the 13-year follow-up period.

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Additionally, as an observational study, it can only establish a strong correlation and cannot prove cause and effect, as other factors may influence the outcomes.