All types of coffee can reduce the risk of chronic liver disease
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Studies have shown that all types of coffee can reduce the risk of chronic liver disease
All types of coffee can reduce the risk of chronic liver disease. In August 2020, multiple Australian research institutions collaborated to publish papers in the journal Alimentary Pharmacology and Therapeutics [1].
Through the analysis of the global burden of disease data set, it is found that with the increase in coffee intake, the death rate related to liver cancer has declined globally. Specifically, if everyone in the world drinks at least two cups of coffee a day, the number of deaths due to liver cancer in the world will be reduced by more than 450,000.
If everyone drinks at least four cups of coffee a day, the number of deaths due to liver cancer will be reduced by 72 10,000 or more.
In July 2020, the “New England Journal of Medicine” (NEJM) published a review paper entitled: Coffee, Caffeine, and Health [2], pointing out that a large amount of evidence suggests that drinking coffee does not increase the risk of cardiovascular disease and cancer, and every Drinking 3 to 5 cups of coffee a day is associated with a reduction in the risk of several chronic diseases.
So, does drinking coffee cause the risk of morbidity and death from chronic liver disease? Do different types of coffee have different effects?
On June 22, 2021, researchers from the University of Southampton in the UK and the University of Edinburgh jointly published a study titled: All coffee types decrease the risk of adverse clinical outcomes in chronic liver disease: a UK Biobank study in the journal BMC Public Health Paper [3].
This study of nearly 500,000 people found that compared with people who do not drink coffee, drinking any type of coffee is associated with a lower risk of morbidity and death from chronic liver disease.
The morbidity and mortality of chronic liver disease (CLD) are rising, and it has become a major health problem worldwide. From 1990 to 2017, the number of deaths due to chronic liver disease worldwide increased from 899,000 (1.9% of the total population) to 1.32 million (2.4% of the total population). Therefore, it is urgent to find an effective preventive measure.
In most countries, coffee is a popular beverage. Coffee contains hundreds of compounds, some of which are believed to have health benefits, including caffeine, chlorogenic acid, kahweol and cafestol.
Previous observational and experimental studies have shown that drinking coffee has a protective effect on chronic liver diseases, including liver cirrhosis and hepatocellular carcinoma (HCC). This effect has been observed in people who drink caffeinated coffee and small amounts of decaffeinated coffee. Based on these results, coffee is considered a potential intervention to prevent the onset and progression of chronic liver disease or hepatocellular carcinoma. However, researchers still don’t know much about the effects of different types of coffee.
In this study, the researchers analyzed the data of 495,585 participants in the UK Biobank and followed them for an average of 10.7 years to monitor the incidence of chronic liver disease and related liver diseases.
Among all the participants in the study, 78% (384818 people) drank ground or instant caffeine or decaffeinated coffee; 22% (109767 people) did not drink any type of coffee. During the study period, there were 3,600 cases of chronic liver disease, including 301 deaths. In addition, there were 5439 cases of chronic liver disease or liver steatosis, and 184 cases of hepatocellular carcinoma.
After considering factors such as smoking status, diabetes, body mass index (BMI), and frequency of alcohol consumption, the researchers found that coffee drinkers had a 21% reduction in the risk of chronic liver disease compared with people who did not drink coffee; The risk of liver is reduced by 20%; the risk of death from chronic liver disease is reduced by 49%.
Researchers have found that people who drink ground coffee benefit the most, because ground coffee contains a large amount of kahweol and caffeol, which have been shown to be beneficial for chronic liver disease in animals.
Instant coffee has lower levels of kahweol and caffeol, but it is also associated with a lower risk of chronic liver disease. Although this risk reduction effect is less than that of ground coffee, this finding may indicate that other ingredients, or possibly a combination of multiple ingredients, are beneficial.
The researchers reminded that because the coffee drinking survey was only reported when participants first participated in the study, the study did not consider changes in the amount or type of coffee they consumed during the 10.7-year follow-up period. Since the participants are mainly white and come from a higher socioeconomic background, the research results may be difficult to generalize to other countries and populations.
The author suggests that future studies can test the relationship between coffee and liver disease by more strictly controlling coffee consumption. They also recommend validating their findings in a more diverse group of participants.
(source:internet, reference only)
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