Turmeric has long been considered the "gold of the kitchen" thanks to its eye-catching color and widely spread health benefits. The active ingredient curcumin in turmeric has been proven to have anti-inflammatory and antioxidant properties and is used by many people in the form of spices or functional foods. However, in recent years, medical reports have recorded some cases of liver damage related to the addition of turmeric, especially in the form of high-dose capsules. This makes many people wonder: is using turmeric really safe for the liver?
When will turmeric become a burden on the liver?
According to Jamie Alan, pharmacist, PhD in pharmacy, associate professor of Pharmacology and Toxicology at Michigan State University (USA), the key lies in the way turmeric is used and the form it is introduced into the body. She said that curcumin, the main active ingredient of turmeric, is very poorly absorbed in the digestive system. Therefore, many functional food products today have added "renewable and usable" substances, the most common being black pepper extract.
Adding black pepper extract helps curcumin not to decompose quickly and significantly increases absorption capacity," Jamie Alan explained. However, this mechanism also forces the liver to process a higher amount of curcumin than normal, thereby increasing the risk of liver damage in some sensitive people.
According to her, most cases of liver damage recorded involve the use of enhanced-absorption turmeric forms, prolonged use or exceeding the recommended dose. The positive news is that when stopping using turmeric functional foods, liver function in many patients can recover within one to three months. Conversely, if continued use, the risk of prolonged or more severe liver damage will be higher.
In the opposite direction, Jamie Alan emphasized that unprocessed turmeric, used in daily cooking, has a very low risk of harm to the liver.
How are cooking with turmeric and using functional foods different?
A common question is whether cooking with turmeric, especially when combined with black pepper, is harmful to the liver. According to experts, this is generally safe. The amount of black pepper used in dishes is usually very small, not comparable to the concentrated black pepper extract content in curcumin tablets.
Besides, turmeric has a strong flavor, making it difficult for users to consume in large quantities when eating and drinking normally. Even in food products using turmeric as a natural coloring agent, the amount of turmeric is also very low. “The risk of liver damage in these cases is almost negligible,” Jamie Alan said.
Conversely, with functional foods, users can unintentionally ingest high doses of curcumin every day without feeling the taste, thereby increasing risks.
Another issue is product quality. Herbal functional foods are not as strictly managed as prescription drugs. According to Jamie Alan, some products may contain impurities, heavy metals, or active ingredients that are not as announced. She recommends that consumers choose products that have been tested by independent organizations, such as ConsumerLab.
For people who already have liver diseases such as hepatitis, cirrhosis, or regularly drink alcohol, the use of turmeric supplements needs to be very cautious. In many cases, they can still eat turmeric dishes in small quantities, but should avoid arbitrarily using high-dose curcumin tablets without medical advice.
In short, turmeric is not the "guilty" causing harm to the liver if used properly. The problem lies in the abuse of high-dose turmeric functional foods, especially products that enhance absorption. Understanding this difference will help users take advantage of the benefits of turmeric while still protecting the liver safely.
(The article is for reference only, not for professional advice. Always consult a doctor or medical expert if you have questions).
