THE IMPACT OF COFFEE ON THE INITIATION AND PROGRESSION OF VARIOUS DISEASES

Introduction: Coffee is one of the most widely consumed beverages globally and contains numerous biologically active compounds, including caffeine, chlorogenic acids, diterpenes, and polyphenols. These constituents have been extensively studied for their potential effects on human health. Objective: This review aims to synthesize current scientific evidence regarding the impact of coffee consumption on the development and progression of various chronic diseases, including metabolic, cardiovascular, gastrointestinal, neurological, and hepatic disorders. Methods: A narrative literature review was conducted using peer-reviewed publications sourced from databases such as PubMed and Google Scholar. Priority was given to large cohort studies, meta-analyses, and recent mechanistic research that explored the effects of both caffeinated and decaffeinated coffee. Results: Moderate coffee consumption is associated with a reduced risk of several chronic conditions. Epidemiological data suggest inverse associations with type 2 diabetes mellitus, Parkinson’s disease, non-alcoholic fatty liver disease (NAFLD), and certain types of cancer, particularly colorectal and liver cancers. Additionally, coffee may offer neuroprotective effects and contribute to improved liver enzyme profiles. However, results regarding cardiovascular health remain mixed, with some studies indicating potential adverse effects depending on preparation methods and individual sensitivity to caffeine. Conclusion: Coffee consumption—particularly when filtered and consumed in moderation—may provide protective effects against a range of chronic diseases. Nevertheless, individual factors such as genetics, comorbidities, and preparation methods should be taken into account. Further randomized controlled trials are necessary to establish causality and clarify optimal consumption levels for health benefits.