Regular coffee consumption may be associated with a lower risk of cirrhosis, liver cancer and death from liver disease, according to a large study led by researchers at Cedars-Sinai and published in 2026 in the scientific journal Clinical Gastroenterology and Hepatology. The findings add to a growing body of research suggesting a possible relationship between coffee consumption and liver health. Researchers analysed data from 354,957 UK Biobank participants who did not have cirrhosis or liver cancer when they entered the study and followed them for a median of approximately 13 years. During that period, they tracked new diagnoses of cirrhosis and hepatocellular carcinoma, the most common form of primary liver cancer, as well as liver-related deaths. Compared with people who did not drink coffee, participants consuming five or more cups per day had a 32% lower risk of developing cirrhosis, a 47% lower risk of liver cancer and a 42% lower risk of liver-related death. Lower risks were also observed among people drinking smaller amounts, beginning at approximately one to two cups per day. Importantly, similar associations were found with both caffeinated and decaffeinated coffee, suggesting that caffeine alone may not explain the relationship.
One of the most interesting aspects of the research is that scientists went beyond simply comparing coffee consumption with disease diagnoses. They also examined MRI scans and thousands of blood proteins in subsets of participants to search for possible biological explanations. Higher coffee consumption was associated with lower levels of liver fat, iron accumulation, inflammation and fibrosis – the process in which healthy liver tissue is gradually replaced by scar tissue. Protein analyses also revealed differences in biological pathways associated with inflammation, fibrosis and liver function. Coffee contains hundreds of chemical compounds, including caffeine, polyphenols such as chlorogenic acids and other bioactive substances with potential antioxidant and anti-inflammatory properties. Because similar associations were found among people drinking decaffeinated coffee, researchers believe compounds other than caffeine may contribute to the observed results. Exactly which substances are most important and how they may influence the liver, however, remain subjects for further research.
The findings do not mean that coffee should be considered a treatment or a guaranteed method of preventing liver disease. This was an observational study, meaning it identified associations but cannot prove that coffee itself directly caused the lower risks. Other differences in lifestyle, diet and health among participants may also have influenced the results. Coffee intake was self-reported, and the UK Biobank population is predominantly of European ancestry, meaning further studies in more diverse populations are needed. The amount and preparation of coffee are also important: drinking more does not automatically mean greater health benefits, excessive caffeine may be unsuitable for some people, and large quantities of sugar, syrups or cream can significantly alter the nutritional profile of the drink. Researchers therefore view the findings as important evidence for further investigation rather than a reason for coffee to replace established approaches to liver health, medical examinations or treatment. Nevertheless, the study provides another intriguing piece of evidence that one of the world’s most widely consumed beverages may contain substances associated with better liver health. The next challenge is to determine which components are responsible and whether the relationship observed in large population studies can ultimately be demonstrated to be causa
