A new study conducted in southern Italy has found a significant association between the daily consumption of espresso or moka pot coffee and a lower likelihood of developing a specific liver condition. Published in the journal Frontiers in Nutrition, the research suggests that Italian-style coffee preparations may have a protective effect against metabolic dysfunction-associated steatotic liver disease (MASLD).
The study analyzed 1,079 coffee-drinking adults and found a dose-dependent relationship. Compared to those drinking less than one cup daily, individuals consuming one cup per day had approximately 52% lower odds of having MASLD. This figure rose to 55% for three cups and peaked at 59% for those drinking four to six cups daily. MASLD is characterized by fat accumulation in the liver combined with at least one cardiometabolic risk factor, such as obesity or high blood pressure, in the absence of excessive alcohol consumption.
Researchers highlighted the potential significance of the brewing method. Both espresso and moka pot coffee use pressure-based extraction without paper filters, which retains higher concentrations of fat-soluble compounds like diterpenes and antioxidants like chlorogenic acids. Previous research has linked these compounds to anti-inflammatory and antifibrotic effects. This new report adds to a growing body of evidence suggesting coffee consumption is broadly associated with improved liver health outcomes, but is notable for its specific focus on brew method within a culturally homogeneous population.