About
What it is and where it shows up.
Cream is the high-fat dairy layer naturally separated or centrifuged from whole cow's milk, composed primarily of milk fat, water, and small amounts of protein and lactose. It is widely used in cooking, baking, confectionery, and beverages to impart richness, body, and flavour.
Safety summary
The regulatory and scientific consensus.
Cream is broadly safe for healthy adults consumed in moderation; however, it is rich in saturated fatty acids and WHO dietary guidelines recommend limiting saturated fat to under 10% of total energy intake to reduce cardiovascular disease risk. Individuals with lactose intolerance may experience gastrointestinal discomfort, and those with a cow's milk protein allergy must avoid it entirely. No Acceptable Daily Intake (ADI) has been established because cream is a natural whole-food ingredient rather than a food additive.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Regulated under the Australia New Zealand Food Standards Code, Standard 2.5.2 (Cream) and related dairy standards. Defined compositional requirements apply; heat treatment mandatory. Not a food additive; no ADI assigned.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Regulated as a dairy product under Regulation (EC) No 853/2004 on specific hygiene rules for food of animal origin. Heat treatment (pasteurisation or equivalent) is mandatory. Not a food additive under Regulation (EC) No 1333/2008; therefore no E-number or ADI applies. Compositional and labelling rules also governed by Regulation (EU) No 1169/2011.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Regulated under FSS (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.1 — Dairy Products and Analogues. Cream (including Malai) must contain a minimum of 10.0% (m/m) milk fat. Sub-categories: Low fat cream (10% to <40% fat), Medium fat cream (40% to <60% fat), High fat cream (≥60% fat). Acidity of finished product (except fermented/acidified creams) not to exceed 0.15% expressed as lactic acid. Pre-packaged products must declare fat content and cream type on label; recombined cream must be labelled 'Recombined'.source |
| FDA (Food and Drug Administration) (United States) | Approved |
Who should approach with care
Whose guidance would steer them away.
Lactose Intolerance — Cream contains residual lactose that can cause bloating, cramping, and diarrhoea in lactose-intolerant individuals, although heavy/double cream has lower lactose content than milk and may be tolerated in small quantities.
Other — Individuals with a confirmed IgE-mediated or non-IgE-mediated cow's milk protein allergy must strictly avoid cream, as it contains allergenic caseins and whey proteins that can trigger reactions ranging from urticaria to anaphylaxis.
Heart Disease — Cream is among the most concentrated dietary sources of saturated fat; WHO guidance links high saturated fat intake to elevated LDL cholesterol and increased cardiovascular disease risk, and cardiological dietary guidelines routinely advise restricting cream.
Diabetes — Cream is calorie-dense and high in saturated fat, and excessive intake may contribute to weight gain and worsen insulin resistance in individuals with type 2 diabetes; portion control is recommended.
Infants — Raw or unpasteurised cream carries a risk of foodborne pathogens including Listeria monocytogenes, Salmonella, and E. coli O157:H7 that are particularly dangerous to infants with immature immune systems; only pasteurised cream is suitable.
Research citations
The sources behind this verdict.
- 1FDA. 21 CFR Part 131 – Milk and Cream (Electronic Code of Federal Regulations). ecfr.gov
- 2FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Chapter 2.1: Dairy Products and Analogues (Version 3, May 2025), 2025. fssai.gov.in
- 3WHO. WHO Guideline: Saturated fatty acid and trans-fatty acid intake for adults and children, 2023. who.int
- 4PubMed. Dairy fats and cardiovascular disease: do we really need to be concerned? (Food & Nutrition Research, 2017), 2017. pubmed.ncbi.nlm.nih.gov
- 5other. Regulation (EC) No 853/2004 of the European Parliament and of the Council — specific hygiene rules for food of animal origin, 2004. eur-lex.europa.eu
Independently researched5 citations