Coffee is one of the most heavily researched products in the world today and the overwhelming weight of scientific information suggests that moderate coffee consumption of four to five cups per day (400mg of caffeine) can contribute to a healthy, balanced diet and may confer some health benefits.
Two new studies published in April 2014 show that coffee may reduce the risk of liver cirrhosis and the most common type of liver cancer, hepatocellular carcinoma (HCC).
The American Association for the Study of Liver Diseases (AASLD) found consuming two or more cups of coffee per day reduces the risk of death from liver cirrhosis by 66%, specifically cirrhosis caused by non-viral hepatitis.
The study, published in Hepatology in April, is one of the first to demonstrate a difference between the effects of coffee on non-viral and viral hepatitis related cirrhosis mortality.
And consuming four or more cups a day reduces the risk of developing HCC by 42%.
Dr Sarah Jarvis, GP, comments: “The results of these studies provide additional evidence that coffee consumption may reduce the risk of developing liver diseases such as cirrhosis and HCC. It’s interesting to note that the study found ingredients of coffee other than caffeine appear to be responsible for the risk reduction.”
For pregnant women the NHS recommends consuming no more than 200mg of caffeine per day from all sources (an average mug of instant coffee contains approximately 100mg of caffeine).