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  • Joevegan

    I noticed tea was included in some of the viewable media. I’ve switched over from coffee over the last year due to these videos. I drink white tea with lemon during the day and hibiscus tea in the afternoon and evening. I wonder if I shouldn’t have switched; coffee has a protective effect with Parkinson’s Disease also.

    • Brandon Klinedinst

      Rather than switch, I’d recommend just adding coffee (no creamer) back to your diet. A variety of phytonutrients is even better, as they’re all working through different pathways, and many have synergistic effects with each other.

      • ShaneJax

        If you need a creamer of some sort unsweetened almond milk works great.

  • veganchrisuk

    This is going to make many people across the pond very happy. I seem to remember one of the Docs older videos re the benefits of drinking coffee, whereby he concludes that coffee is simply the filtering of hot water of beans (eg a plant) hence the beneficial effects – I personally start my day with a couple of cups of Joe (and a tsp of honey), then progress onto green tea, Earl Grey and Chai. I am normally left with about 6 teabags in my cup at the end of the day….

    • Brandon Klinedinst

      Berries are the healthiest fruits!

      • val

        Yep, I eat those dark berries 4-5 times each week for breakfast…a blended up mixture of: organic blueberries, organic strawberries and cranberries! organic green tea too twice a day…hoping to stay well and healthy…at 57, so far so good! Feel great every day.

  • Joe Mitchell

    I would also like to see how green tea compares to coffee with these studies. I’ve always been against a dependency of any kind but I guess if there is a health benefit it’s not necessarily a bad thing. Green tea to me would be a better option with it’s lower amount of caffeine if it faired well in the studies.

    • Darryl

      Tea intake also has inverse associations with liver diseases, including cancer. However, the few studies I could find permitting direct comparisons suggest a greater effect for coffee (1, 2, 3).

    • EdK

      “Protection by coffee AND tea was limited to persons AT HIGHER RISK for liver diseases from heavier alcohol intake, overweight, diabetes, or high iron saturation.”

      Gastroenterology 129(6) 1928-36 (2005)

    • cin3

      Me too ,but drink . Green tea everyday I still question.

  • jgraham113

    I’ve been drinking several cups of strong, black, bitter coffee a day for a couple of years. I’ve recently made it even more bitter and am liking it even better by adding a heaping teaspoon of pure cocoa powder to each cup. Took a little getting used to, but now I really prefer it. I’ve got Parkinson’s in my family, so I’m motivated to try new things.

  • guest

    The traditional herb for liver protection is milk thistle. There is also a body of scientific evidence for its efficacy (e.g. http://en.wikipedia.org/wiki/Silybum_marianum ). It would be interesting to see a study with it going head to head with coffee- which has disadvantages of raising blood pressure and increaasing homocysitne, in addition to to those mentioned above.

  • Martha Helene Jones

    Does decaf coffee have the same benefits?

    • Darryl

      In animal studies, decaf has suggestive benefits, but so far no liver benefit has been seen in human studies. Caffeine antagonizes the adenosine signalling which contributes to some liver disorders (as in this mouse study).

      • Eugene

        There is a less common decaffeination method that uses no solvents: swiss water process, aka water processing. You can get this kind of decaf at whole foods, starbucks (whole beans only, not the stuff they brew), and various places online. My guess would be that this is a healthier decaf option, and may be nearly as good, or just as good as the straight stuff.

        • Martha Helene Jones

          This was also encouraging to know but I live in a little town where such things are not available. thanks

      • Martha Helene Jones

        Hi Darryl thanks so much for taking the time to answer my question. I had previously phased coffee out of my diet because it caused me tension in my neck, back and shoulders but I also fear fatty liver since it used to help me keep my weight at a significantly lower level. Sooo I may try drinking a little now and then when some good physical activity is planned so as to work off the accompanying physical tension.

  • albert

    I also feel like coffee gets a little too much beating on this site, withdrawal issue and caffeine buzz being some of the key arguments. But dependency is ok for a human living in a modern world, eg. I’m dependent on my blender just as much. And I love the buzz in the morning, the key goal is just not to overdose to get too overactive and fuzzy.
    In addition to improved vasomotor function, lowered inflammation in brain it seems to fight depression cutting the rate of suicides in half or so. There are study reports that coffee boosts neuromediators which is not something many food sources do.. (Of course I hope to learn the “meta-verdict” on this one from Dr.Greger one day).
    I checked Blue Zones book and those long-living people in Sardinia drink coffee for sure (just as most Italians).
    Interesting tip which may solve the problem of excessive caffeine for many people is to use some mix of normal blend with decaf. Definitely works for me (Lavazza and Pellini are pretty good and to my taste don’t differ from normal blends in taste and everything).
    Also there is this interesting concept of blending coffee with fats (unfortunately they use saturated ones) to smooth out and prolong the action. (Google bulletproof coffee).
    There is probably smth else but I’m too fuzzy to to coffe overload to remember right now… (J/k :)

    • b00mer

      When I learned about that bulletproof coffee, oh man that just made me cringe! Slow down your blood flow enough, and sure, maybe that would delay delivery of various compounds to your tissues? I don’t know if this document from pcrm is new, someone just shared it on fb the other day:

      “What happens after only one high-fat meal”.

      http://www.pcrm.org/pdfs/health/FatFoodCountdown.pdf

      Overall I agree with your coffee assessment. A coworker of mine repeatedly warns me of the dangers of caffeine (I drink white tea daily). There are actually numerous sources to back up his position. But you take a look out at the real world, and the people who drink white/green/black tea or coffee (combined with a healthy diet e.g. sardinians) are fine! Better than fine, they’re doing great. So to forfeit all of the benefits of certain phytochemicals out of fear of one phytochemical which in isolation shows some negative effect not borne out in the real world, is much ado about nothing imo.

  • Coacervate

    Thank you thank you thank you thank you … IlovecofffeesomuchIdrinkitallthetimeandijustloveitloveitloveit.

    But I’ve read that it is important to use a paper filter to remove the cholesterol raising factors that are in Eastern-style coffees.

    • Chris_B

      Good point. I saw that in another video about the paper filter and so far so good because I drink as much coffee as water most of the time.

    • veganchrisuk

      Heard that to – I have a “top of the range” coffee machine with a gold filter – despite the gauge being extremely fine, it doesn’t remove the cholesterol from the filtering coffee grounds. I took the following exert from the Harvard School of Public Health:

      “Coffee contains a substance called cafestol that is a potent stimulator of LDL cholesterol levels. Cafestol is found in the oily fraction of coffee, and when you brew coffee with a paper filter, the cafestol gets left behind in the filter. Other methods of coffee preparation, such as the boiled coffee common in Scandinavian countries, French press coffee, or Turkish coffee, are much higher in cafestol. So for people who have high cholesterol levels or who want to prevent having high cholesterol levels, it is better to choose paper filtered coffee or instant coffee, since they have much lower levels of cafestol than boiled or French press coffee. Espresso is somewhere in the middle; it has less cafestol than boiled or French press coffee, but more than paper filtered coffee.”

      Full report – http://www.hsph.harvard.edu/nutritionsource/coffee/

    • Darryl

      This (among other things) motivated me to switch to a beautiful manual Chemex coffeemaker, with its thick but expensive conical paper filters.

      Somewhere I’ve got a French press and my grandparent’s percolator in storage. I suspect the use of French presses, espresso-type drinks, along with the coassociation with cigarette smoking, obscured the benefits of coffee for decades. Its only with the advent of the automatic paper-filtered drip coffeemaker and smoking cessation in the past few decades that heath benefits from coffee became visible.

      The hydrophobic compounds cafestol and kahweol responsible for the LDL elevation (and removed by paper filtration) are among the most potent dietary Nrf2 inducers and NF-κB inhibitors, candidate mechanisms for liver protection. But I’m willing to sacrifice a bit of liver protection to minimize LDL.

      • Coacervate

        Do I understand correctly? Paper-filtered coffee does not contain very much liver-protecting stuff?

        • Darryl

          Coffee, particularly dark roasted coffee, has hundred of hormetic compounds, and the poorly characterized melanoidins are particularly interesting. Paper-filtered coffee just has less of the hydrophobic compounds found in green coffee beans, like cafestol and kahweol.

    • b00mer

      Coffee… the last cheap drug :)

      • Coacervate

        Cheap!? $40/kg here…Dear Please, I’m typing….Oh…she says I’m cheap :) Struth

        • b00mer

          $18 per lb??? You must be drinking the good stuff!

  • Han

    Does this have anything to do with the caffeine? Because I really don’t like caffeine. It makes me bump all over the place.

    • Eugene

      Han, it is unclear due to lack of studies, but check out “water processed” decaf for an option that uses no solvents and may be more viable. Whole foods, starbucks, and online retailers all carry it, but you have to look. Cacao also has many benefits with much less caffeine.

  • Rick

    I hope this study was not funded by the coffee industry. Does anyone know??

    • KWD

      Hello Rick, This video references eleven disparate studies. Reference links to each study are provided underneath the video, in the section “Sources Cited”. I clicked through the links on each one and didn’t see any that indicated author links to the coffee industry. Usually, Dr. Greger will point out studies that could have conflicting interests in the video. Hope this helps.

  • John Mclaren

    I wonder if white tea would have similar benefits? I’m guessing high acrylamide levels are not one of the beneficial compounds in roasted coffee. I really have to wonder why in a comment about the benefits of coffee Dr. Gregor would fail to bring up the potential issue of acrylamide. Acrylamide might explain the mixed results when looking at the benefits of coffee, as you might have some good things but also something that currently looks pretty bad.

    If it’s a caffeine related benefit I would think the least processed sources would be preferable, like white tea, and then I would have to wonder if the theobromine in raw cocoa is even better…

    • Neil

      The acrylamide content of brewed coffee is negligible, although there are no “safe” levels of a carcinogen: http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en/index1.html

      Furthermore, the darker the roast, the less acrylamide. Stay away from instant coffee, which has very high levels.
      http://www.ncbi.nlm.nih.gov/pubmed/17054100

      http://www.ncbi.nlm.nih.gov/pubmed/15053542

      Also, check out “Brewed Coffees”: http://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm053566.htm

      http://www.ncbi.nlm.nih.gov/pubmed/17054100

      Arabica beans have lower levels of acrylamide after roasting that Robusta beans (see p. 6): https://irmm.jrc.ec.europa.eu/activities/acrylamide/Documents/jrc35813.pdf

      I couldn’t find anything definitive on why brewed coffee has so much less acrylamide, but it seems to be a variety of reasons: acrylamide is more diluted by the water in brewed coffee as opposed to the dry coffee grounds, i .e., the acrylamide is still there, it’s just been diluted by the water. http://www.healwithfood.org/articles/coffee-acrylamide-levels.php

      Also, acrylamide levels drop off as roasted coffee ages, and
      acrylamide may be bound in the grounds and filter like cholesterol-raising compounds (http://nutritionfacts.org/video/is-coffee-bad-for-you/)
      See page 8: https://irmm.jrc.ec.europa.eu/activities/acrylamide/Documents/jrc35813.pdf (discussing effects of storage time and brewing on acrylamide levels).

      So, the safest bet seems to be drinking dark, roasted, brewed coffee made from Arabica beans. And, drinking coffee from beans that are a few months old would be even better, although you may be sacrificing taste. :)

      • John Mclaren

        Thank you! Excellent info. Acrylamide is an odd phenomenon. Caused by heat, it’s an anomaly and counterintuitive that a darker roast has lower levels (assuming no roast has zero level) but maybe it’s somehow maxing out then cooking off. With toast they are advising “golden not brown”.

        • Neil

          No worries! Was informative for me to look up the info, too. Seems that there is an initial spike of acrylamide creation in the roasting process. Probably converting all of the precursors to acrylamide. The acrylamide is then perhaps reduced (de-natured/broken down?) by further roasting and the passing of time. One of the articles mentioned that there is still uncertainty as to the process of how acrylamide levels fall off in roasted beans with the passage of time.

          • John Mclaren

            I’m wondering if it evaporates..

          • Neil

            Here’s what this study (https://irmm.jrc.ec.europa.eu/activities/acrylamide/Documents/jrc35813.pdf) says on p. 8:

            The reaction mechanism(s)
            responsible for the loss of acrylamide during
            storage has not yet been elucidated. Acrylamide is comprised of an unsaturated carbonyl function that can react with nucleophiles to form a Michael adduct. Coffee is rich in compounds that harbor amino and sulfhydryl groups, and that may react
            via direct addition to the double bond of
            acrylamide. The fate of acrylamide in stored roast and ground coffee is currently under study by Professor Eisenbrand’s team in Kaiserslautern and first results were presented at the 21st ASIC Conference (Bohm et al.
            2006). The researchers administered radiolabelled [14C]acrylamide to the coffee and measured the amount of label at intervals in the brew, spent grounds (filter) and in volatiles.

  • Gamdschiee Tuck

    Hello Dr. Greger! I have a question: Is too much fructose bad for me?
    In Fruits are approximately 50% Glucose and 50% Fructose. Is this true?

    Sadly, i can’t find a video to this issue. I hope you can help me regarding the fructose-consum respectively fruit-consum.

    thanks!

    sincerly

    Gamdschiee

  • John L Brown

    Quite a few years age I read on a can of organic coffee that nonorganic coffee beans are one of the most highly sprayed crops. If true, than clearly organic coffee is the much preferred choice. I doubt if any of the studies used organic coffees, therefore the benefit to liver health was not eliminated by the presents of high levels of pesticides, (if true).

    A google search, as well as google scholar, did not bear out the claims of the organic coffee company that coffee is one of the most sprayed crops. Of course, organic is generally better. Certain food crops, though sprayed, are quite safe, because the pesticides are not present in the ‘meat’ of certain fruits and vegetables in significant amounts. Vegetables with tough skins tend to be relatively free of pesticides in the ‘meat.’ There are other examples.

    I am offering this information to solicit knowing responses to the question of potential pesticides levels in nonorganic coffee, so consumers can make informed choices. If in fact a ‘highly sprayed product’ like coffee can provide real benefit to the liver, as well as other bodily functions, I wonder how much more benefit can be derived from organic coffees. I offer this information for your consideration. Thank you.

  • Cal

    The obvious question is does de-caf change the results? I gave up coffee years ago and don’t plan on going back. I’ll stick to Roma. A plant based beverage with no side effects.

  • Stephanie L

    What about the fluoride in coffee and tea? I was addicted to coffee for years but switched to matcha when I found out how coffee can deplete your body of minerals. However, then I found out that both tea and coffee can be dangerously high in fluoride, so I’m wondering if it’s not best to avoid all of it.

  • 48south

    What isn’t clear is what if you don’t smoke or drink, are not over weight, don’t have hep C, is coffee still beneficial?

  • Crystal

    Better to take it up the other end….check out Gerson. Therapy.

  • Yuri Sabatini

    I am not worried anymore about coffee as I don’t drink the regular, acid one (pH5) anymore. I have switched to an healthier, alkaline one (pH7) and noticed so many improvements on my health that I will never go back to the bad stuff. Disappearing of inflammations, lowered cholesterol, increased oxygenation of the blood and more mental clarity. :)

  • Tobias Brown

    The latest study cited (from 2012) claims a 8.1 mg/dl increase in total cholesterol from coffee. The abstract (or summary of the article) doesn’t indicate how much coffee subjects drank. Anyway. This would seem to be a major reason to avoid coffee if cholesterol levels concern you. Cutting almost 10 points off total cholesterol simply eliminating coffee? For real? Seems like red light territory.

  • Em Crone

    I am wondering if you still get the benefits from coffee if you add cream (I did switch to soy creamer instead of dairy) and (organic) sugar to one’s coffee? Also, would you get the same benefits from decaf coffee???? :)

  • Ariel Gail MacLean

    Dr. Greger, I wish you would consider applying your world-class mind and technical resources just a little more toward a “complementary medicine” approach; case in point: there are few universally agreed upon “alternative” oncology approaches to treating (and reversing probable early stage) cancers – especially colo-rectal, than the use of coffee enemas. Of course there is an entire online industry set up around selling this and many questionable “natural” “solutions” to cancer patients, and of course we need to vet what we read and believe online (such as we have done to find our way to you), but the bottom line is that most of the top Naturopathic Oncologists, Herbalists, and Alternative Healers in the world agree that coffee enemas is SOP – Standard Operating Procedure. Would not this be worth mentioning when purporting to update us on the nutritional value of coffee? Back to my original point: complementary medicine is actually another way of incorporating what conventional medicine is beginning to call “functional medicine,” and I believe you are positioned better than any of your peers, to help us all make the obvious next step in this Medicine Food Re-Education program.

  • Daniel K Morris

    Interestingly, as well as those who include coffee each day have a reduced risk of fatty liver disease, coffee can reduce endothelial function in our arteries, tea may be a better alternative not only increase arterial function but also include antioxidants to prevent cancer as can be seen here

    (http://nutritionfacts.org/video/coffee-and-artery-function/)

  • Scott Rod

    I’d also suggest reading Hippocrates Institute’s article regarding the down side of coffee consumption granted it does seem like an advertisement. http://goo.gl/5F2bCY

  • Joseph Gonzales R.D.

    QUESTION: “Do you know of a nutritional approach to reducing the size or eliminating liver hemangiomas? They have grown over time and could be a problem if this continues. I don’t think there’s much out there for the general public in dealing with liver hemangiomas–which is why I asked. In my experience so far, physicians just say that if it isn’t bothering you now, you don’t have to do anything. But I would like to make sure they don’t get any bigger, and would prefer if there were information on how to shrink them, if possible. (through nutrition, hopefully)”

    Unfortunately I know nothing about liver hemangiomas and diet. Searching for any literature was not successful, as I only see a bunch of rat studies, which are useless and cannot translate to humans. I wish there was more information. Perhaps some of our users and doctors who comment on our site can give additional suggestions. Thanks for allowing me to report your question.

  • Will you next advocate vaccines? You just mentioned HPV. Is that a way to “boost” our immunity?

  • Nathan Wind

    How come the Starbucks here in San Francisco have a cancer warning sign out in public view then? Next time I go downtown I’ll take a picture of it.

  • zinturis

    It seems like coffee industry is trying to boost their sales. But what I noticed that all stomach cancer victims are always heavy coffee drinkers. I’d rather stay away from that water of burnt beans.

  • Coffee and Tea is not good for health…. as far as Seventh Day Adventist concerned…. http://truehealthandhealing.org/healing-principles/18-harmful-effects-of-tea-and-coffee.html

  • TravisSilb82

    Is it ok to drink a cup of coffee a day with date syrup?

  • Therese Francis

    What about decaf coffee? Should be the same results. If not, one would have to look at caffeine as the beneficial ingredient. I drink decaf. I have been trying to cut out my coffee consumption because I thought it would be healthier for me. Now, I am going to reconsider and enjoy my next cup!

  • Enessa

    A few months ago, my aunt was diagnosed with Hep C and just yesterday morning, she was told she has stage 3-4 Liver Cancer. Can Liver Cancer be reversed or the progression be stopped with diet? What are her best options at this point? Is Gerson Therapy promising and would you recommend it?