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Overthrow the Theory of Coffee injuring liver British Research proves that drinking Coffee can protect liver

Published: 2026-05-19 Author: World Gafei

Last Updated: 2026/05/19, Professional baristas Please follow the Coffee Workshop (official Wechat account cafe_style) Taiwan is an area with a high prevalence of hepatitis B. it was once known as a country with liver disease, and about 10% of the national causes of death are liver disease or liver cancer. In addition to vaccination and regular screening to stop the spread of liver disease, there is also a magic weapon to protect the liver that we can see every day. That's coffee. Scientific research push

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Taiwan is an area with a high prevalence of hepatitis B. it was once known as the "country of liver disease." about 10% of the people died of liver disease or liver cancer. In addition to vaccination and regular screening to stop the spread of liver disease, there is also a magic weapon to protect the liver that we can see every day. That's-coffee.

Scientific Research overturns the Theory of Coffee injuring liver

In Taiwan, there are a variety of specialty coffee shops, and convenience stores also offer hot coffee services. many people are used to having a cup of coffee in the morning to wake up and start a good mood for the whole day. Or when staying up late at overtime, have a cup of coffee to cheer you up and spend a long night. In the past, it was thought that caffeine intake may hurt the liver, because the liver is the base of the body's metabolism, and the caffeine we consume is also metabolized through the liver, so there is a saying that drinking coffee hurts the liver. However, scientific research has shown completely opposite results, overturning the theory that coffee damages the liver.

Drinking coffee can reduce the incidence of liver cirrhosis and liver cancer

Early studies have found that caffeine can reduce the inflammation and damage of the liver after the animal liver is damaged by toxin. The Swedish study also found that drinking two cups of coffee a day reduced the risk of liver cancer by 40 percent. The World Health Organization (WHO) publicly announced in 2016 that drinking coffee can help people prevent liver and uterine cancer. A collaborative study by the University of Southampton and the University of Edinburgh, published in the British Medical Journal Electronic News, analyzed 26 data indicators from 2.25 million people and found that coffee drinkers were 20 per cent less likely to develop hepatocellular carcinoma (HCC) than those who did not drink coffee, and those who drank two cups of coffee a day reduced their risk by 35 per cent, and even drank decaf coffee to protect the liver. Professor Peter Hayes of the University of Edinburgh said their research has shown that coffee is associated with reducing the incidence of liver cirrhosis and liver cancer and is an excellent natural medicine as long as it is not consumed too much.

Intake of chlorogenic acid can avoid obesity and fatty liver

The ingredients in coffee have antioxidant and anti-inflammatory properties, which can be used to explain why coffee drinkers are less likely to suffer from liver disease and liver cancer. Among them, the "chlorogenic acid" (Chlorogenic acid) in coffee beans is the main ingredient that affects the taste of coffee fruit acid. Wei Wenyin, associate researcher of the Biotechnology Center, said: "International literature has reported that chlorogenic acid can lower human blood pressure 1 and promote the goal of antioxidation by up-regulating the expression of NQO1 antioxidant enzyme 2, and it can slow down the process of glucose release into the bloodstream after meal 3. At the same time, chlorogenic acid has the function of PPARa agonist, which can reduce body fat, promote metabolism and avoid obesity and fatty liver. " Many foods contain chlorogenic acid, but coffee is the food with the most chlorogenic acid. The content of chlorogenic acid will vary with the degree of roasting of coffee beans, chlorogenic acid will produce chemical cracking reaction at high temperature, so the longer the roasting, the lower the chlorogenic acid content of beans. When choosing coffee beans in the future, in addition to the flavor and taste, you can also take the baking time into consideration.

Comparison table of medium and shallow roasted coffee beans

Reference materials:

Yamaguchi T, et al Hydroxyhydroquinone-free coffee: a double-blind, randomized controlled dose-response study of blood pressure. Nutr Metab Cardiovasc Dis. (2008)

Greenberg JA, et al Coffee, tea and diabetes: the role of weight loss and caffeine. Int J Obes (Lond). (2005)

Johnston, K. L.; Clifford, M. N.; Morgan, L. M. Coffee acutely modifies gastrointestinal hormone secretion and glucose tolerance in humans: glycemic effects of chlorogenic acid and caffeine. Am. J. Clin. Nutrit 2003-10, 78 (4): 728 Murray 733.

Zt ü rk N, Tun ç el M Assessment of phenolic acid content and in vitro antiradical characteristics of hawthorn. J Med Food. (2011)

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