Coffee Consumption and Chronic Liver Disease
Coffee Consumption and Chronic Liver Disease
Bravi F, Bosetti C, Tavani A, Gallus S, La Vecchia C
Clin Gastroenterol Hepatol. 2013;11:1413-1421
The meta-analysis by Bravi and colleagues is a logical extension of the data demonstrating the beneficial effects of coffee on NAFLD, now showing a reduction in associated risk for hepatocellular carcinoma (HCC). Sixteen studies were identified. Overall, compared with no coffee consumption, the risk for HCC was reduced by 28% with low-level consumption, and by 36% with high-level consumption (3 or more cups/day). It is likely that this favorable effect is the result of reduced cirrhosis evident in coffee drinkers, as well as improvement in the metabolic syndrome, because diabetes is another known risk factor for HCC. The researchers adjusted for other major risk factors for HCC, including hepatitis B virus, hepatitis C virus, cirrhosis, alcohol use, and tobacco use.
The data on beneficial effects of coffee consumption are impressive. These effects extend across all geographic areas as well as evidence from animals and retrospective and prospective clinical studies.
There are differences in coffee bean composition as well as extractions used in preparation, but these findings seem to be specifically related to brewed, roasted, regular (not decaffeinated) coffee. Of interest, the beneficial effects have not been evident in nonfiltered, boiled (Turkish), or French press preparations.
Reportedly, there are more than 1500 chemical components of coffee, which are subject to agricultural and preparation-related influences. Although caffeine is the major active ingredient, many other components have significant antioxidant activity. Caffeine was thought previously to have antioxidant effects, but this has not been demonstrated subsequently in animal or human models.
The specific mechanisms by which coffee exerts these beneficial effects have not been clearly defined. What is apparent is that these effects extend across the spectrum of liver disease, ranging from hepatic steatosis to fibrosis, cirrhosis, and HCC. Of interest, these beneficial effects do not seem to extend to risk reduction for pancreatic cancer. On the basis of the evidence, however, moderate consumption of brewed regular coffee seems to have clinical benefit for patients at risk for NAFLD or viral-related hepatic fibrosis. As clinicians who often recommend avoidance or reduction of delectables that contribute to disease states, it is nice to be able to give one back to patients.
Abstract
Coffee Reduces Risk for Hepatocellular Carcinoma: An Updated Meta-analysis
Bravi F, Bosetti C, Tavani A, Gallus S, La Vecchia C
Clin Gastroenterol Hepatol. 2013;11:1413-1421
Study Summary
The meta-analysis by Bravi and colleagues is a logical extension of the data demonstrating the beneficial effects of coffee on NAFLD, now showing a reduction in associated risk for hepatocellular carcinoma (HCC). Sixteen studies were identified. Overall, compared with no coffee consumption, the risk for HCC was reduced by 28% with low-level consumption, and by 36% with high-level consumption (3 or more cups/day). It is likely that this favorable effect is the result of reduced cirrhosis evident in coffee drinkers, as well as improvement in the metabolic syndrome, because diabetes is another known risk factor for HCC. The researchers adjusted for other major risk factors for HCC, including hepatitis B virus, hepatitis C virus, cirrhosis, alcohol use, and tobacco use.
Viewpoint
The data on beneficial effects of coffee consumption are impressive. These effects extend across all geographic areas as well as evidence from animals and retrospective and prospective clinical studies.
There are differences in coffee bean composition as well as extractions used in preparation, but these findings seem to be specifically related to brewed, roasted, regular (not decaffeinated) coffee. Of interest, the beneficial effects have not been evident in nonfiltered, boiled (Turkish), or French press preparations.
Reportedly, there are more than 1500 chemical components of coffee, which are subject to agricultural and preparation-related influences. Although caffeine is the major active ingredient, many other components have significant antioxidant activity. Caffeine was thought previously to have antioxidant effects, but this has not been demonstrated subsequently in animal or human models.
The specific mechanisms by which coffee exerts these beneficial effects have not been clearly defined. What is apparent is that these effects extend across the spectrum of liver disease, ranging from hepatic steatosis to fibrosis, cirrhosis, and HCC. Of interest, these beneficial effects do not seem to extend to risk reduction for pancreatic cancer. On the basis of the evidence, however, moderate consumption of brewed regular coffee seems to have clinical benefit for patients at risk for NAFLD or viral-related hepatic fibrosis. As clinicians who often recommend avoidance or reduction of delectables that contribute to disease states, it is nice to be able to give one back to patients.
Abstract
