Drinking coffee every day reduces the mortality rate of liver disease and publishes a new study in the Journal of liver Diseases.
Drinking too much coffee is bad for your health, but drinking a moderate amount of coffee can not only refresh your mind, but also have a variety of health benefits. A new study published in the journal Hepatology of the American Society for the study of liver Diseases suggests that drinking two cups of coffee a day can reduce the risk of death from liver cirrhosis by 66%.
The Singapore Chinese Health study lasted 15 years, and the researchers followed the lifestyle and disease conditions of 63000 participants aged 45 to 74. During the study period, 114 participants died of liver cirrhosis. The results showed that drinking coffee every day reduced the risk of death of liver cirrhosis (especially those related to non-viral hepatitis, such as fatty liver) by 66% compared with those who did not drink coffee; participants who consumed at least 20 grams of ethanol (alcohol) a day had the highest risk of cirrhosis. However, drinking coffee does not reduce the risk of death from liver cirrhosis caused by hepatitis B virus. In addition, other drinks such as black tea, green tea, fruit juices and soft drinks had no effect on liver disease mortality.
A number of early studies have found that coffee has amazing hepatoprotective effects. Sanjiv Schopra, an American liver disease expert and professor at Harvard Medical School, said coffee drinkers had lower levels of glutamic pyruvic transaminase than non-coffee drinkers.
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The Coffee planting Industry in China is booming and changing the Poverty-stricken villages
In China, in big cities such as Beijing, Shanghai and Guangzhou, cafes are decorated with urban customs and become fashionable consumption elements. In recent years, China's coffee consumption market has been growing at a rate of 10% to 15% every year. Not only consumption, but also the development of coffee cultivation in China has attracted more and more attention from the world. The best growing environment for coffee is low latitude, high altitude, sufficient rainfall and sunshine.
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British chemists say the quality of coffee is determined by the quality of water
Hunton says brewing coffee is perhaps the most common chemical extraction process in the world. On the subject of water, Hunton, who wrote for the School of Chemistry of the Royal Society, wrote: different types of water can make coffee beans taste different, sometimes good and sometimes bad. At this point, the American Coffee Association also said that water plays a very important role in the process of making coffee.
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