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Background: Numerous meta-analyses have identified various risk factors for hepatocellular carcinoma (HCC), prompting a comprehensive study to synthesize evidence quality and strength.

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Chlorogenic acids (CGAs) play a key role in defining the quality and functionality of coffee products. CGA fingerprints of black instant coffee (BIC) and coffee bean extract (CBE) were profiled using ultra-performance liquid chromatography-mass spectrometry and analyzed by chemometrics. A total of 25 CGAs were identified.

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The term "glycation compounds" comprises a wide range of structurally diverse compounds that are formed endogenously and in food the Maillard reaction, a chemical reaction between reducing sugars and amino acids. Glycation compounds produced endogenously are considered to contribute to a range of diseases. This has led to the hypothesis that glycation compounds present in food may also cause adverse effects and thus pose a nutritional risk to human health.

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