Background: Prevalence of non-alcoholic fatty liver disease (NAFLD), a multifactorial liver chronic disease, has increased yearly. The major factors of NAFLD including obesity, lack of exercise and unhealthy dietary habits were also arising frequently in the Taiwan. Matcha, a type of processed green tea, was a common drink and food additive in Asia and it is an essential traditional culture in Japan. The total production of matcha in 2018 was around 4000 tons and it keeps increasing, which shows that matcha was already exposed in the world. Previous studies indicated that matcha enhanced the total phenolic contents, caffeine and catechin compared with green tea. Cafeteria diet was used to study NAFLD over the past decades. It was a method that combining high fat, high-sodium and low fibres human snacks with rats control diet. Studies of using Cafeteria diet on NAFLD shows that It could induce much more serious symptoms in obesity, non-alcoholic steatohepatitis and glucose intolerance. The protective effects of matcha on NAFLD was still controversial. Therefore, this study aims to investigate the protective effects of matcha in lipid metabolism, oxidation stress, and inflammation damage on NAFLD. Materials and methods: Matcha powder was kindly provided from Kawane Matcha Company Ltd., Shizuoka, Japan. Cafeteria diet were using cheese sandwich crackers, potato chips, milk puffs, sausages to combine with rats normal diet. Forty-eight of 7 weeks-old male Wistar rats were randomly divided into six groups (n=8), including control group (C) (normal diet, Labdiet 5001, Richmond, USA), C+0.2% Matcha group (C+0.2%)(normal diet+0.2% Matcha wt/wt), C+1% Matcha group (C+1%) (normal diet+1% Matcha wt/wt), Cafeteria group (Caf) (Cafeteria diet), Cafeteria+0.2% Matcha group (Caf+0.2%) (Cafeteria diet+0.2% Matcha wt/wt) and Cafeteria+1% Matcha group (Caf+1%) (Cafeteria diet+1% Matcha wt/wt). Body weights, food intake was recorded daily in 12 weeks-feeding. Blood sugar, plasma total cholesterol (TC), triglycerides (TG), High-density lipoprotein-Cholesterol (HDL-C), Low-density lipoprotein-Cholesterol (LDL-C) were analyzed in the 6th and 12th weeks. Results: Body weight of Caf, Caf+0.2%, Caf+1% group was significantly higher than C, C+0.2% and C+1% group since the 4th week. At the 6th week of the study, blood sugar of Caf group was significantly higher than that of C group, however, there were no significant difference among Caf, Caf+0.2%, Caf+1% group. There were no significant differences among all groups in plasma TC at the 6th week. Plasma TG of Caf group was increased than that of control group, on the other hand, plasma TG of Caf+1% group showed lower than that of Caf group, although it didn@rsqm@t reach significantly difference at the 6th week. The T-CHO/HDL ratio in Caf group was higher than C group, however it didn@rsqm@t show significantly difference at the 6th week. Conclusion: These results suggested that Cafeteria diet significantly induced high blood sugar and increased body weight at the 6th week of our experiment, and further study requires to clarify the antioxidation and anti-inflammation effect of matcha.