Coffee protection against the development of hepatocellular carcinoma: review article

Abstract

Coffee, a popular drink around the world, is composed of a complex mix of biologically active molecules, including caffeine, chlorogenic acid, and diterpenes. These compounds have antioxidant, anti-inflammatory, antifibrotic, and anticarcinogenic properties, which may explain observational data showing that coffee drinkers have lower rates of chronic liver disease, including cirrhosis and hepatocellular carcinoma (HCC). Recent studies have also shown that coffee consumption may also increase patient survival before and after liver transplantation. The mechanism by which coffee consumption protects against HCC is not clear; however, its relevant role has been demonstrated. This literature review article focuses on the role of coffee consumption in protecting against the development of HCC. Methodology: Scientific articles indexed through PubMed, including Medline, Scielo, and Lilacs, published in English were used as search methods. The terms used in English were: “hepatocellular carcinoma” or “Liver cancer” or “HCC” and “coffee”. According to the study design or review article, cross-sectional, longitudinal, or descriptive investigations were included, showing site and year of publication until 2019.

Keywords

Hepatocellular carcinoma / coffee consumption protection / liver cancer

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