Pasteurized cream studies

Ezetimibe and simvastatin combination inhibits and reverses the pro-inflammatory and pro-atherogenic effects of cream in obese patients.
Ghanim H, Green K, Abuaysheh S, Patel R, Batra M, Chaudhuri A, Makdissi A, Kuhadiya ND, Dandona P.
Atherosclerosis. 2017 Aug;263:278-286. doi: 10.1016/j.atherosclerosis.2017.06.010.

Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gums.
Farahmandfar R, Asnaashari M, Taheri A, Rad TK.
Int J Biol Macromol. 2019 Jan;121:609-615. doi: 10.1016/j.ijbiomac.2018.09.163.

Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream.
Farahmandfar R, Asnaashari M, Salahi MR, Khosravi Rad T.
Int J Biol Macromol. 2017 May;98:820-828. doi: 10.1016/j.ijbiomac.2017.02.046.

Effects of emulsifying components in the continuous phase of cream on the stability of fat globules and the physical properties of whipped cream.
Ihara K, Hirota M, Akitsu T, Urakawa K, Abe T, Sumi M, Okawa T, Fujii T.
J Dairy Sci. 2015 May;98(5):2875-83. doi: 10.3168/jds.2014-8870.

Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream.
Zhao Q, Kuang W, Long Z, Fang M, Liu D, Yang B, Zhao M.
Food Chem. 2013 Dec 1;141(3):1834-40. doi: 10.1016/j.foodchem.2013.04.086.

Fresh pasteurised cream is used by the food industry in baked goods, ice cream and other food products.

Let's start from a premise: a high value of cholesterol in the human body induces oxidative and inflammatory stress and, at the same time, an increase in endotoxins in the plasma (1). 

Cream is the fatty part of milk that can increase LDL cholesterol values.

This study clarifies the risks associated with a consumption of cream:

48 healthy, normal-weight people between the ages of 25 and 47 were given 75 grams of glucose (300 calories), 33 grams of cream (300 calories) and orange juice (300 calories) daily. At the end of the study, orange juice had not produced any change in the inflammatory indices, while glucose had increased some indices and cream had increased them all (2).

The reason is easy to understand. Cream contains only 2% protein and only 28% unsaturated fats, but it contains 70% saturated fats, i.e. fats that can cause inflammation and damage to the cardiovascular system.

Cream studies

References__________________________________________________________________

(1) Ghanim H, Abuaysheh S, Sia CL, Korzeniewski K, Chaudhuri A, Fernandez-Real JM, Dandona P.: Increase in plasma endotoxin concentrations and the expression of Toll-like receptors and suppressor of cytokine signaling-3 in mononuclear cells following a high-fat high-carbohydrate meal: implications for insulin resistance. Diabetes Care 2009

(2) Deopurkar R, Ghanim H, Friedman J, Abuaysheh S, Sia CL, Mohanty P, Viswanathan P, Chaudhuri A, Dandona P. Differential effects of cream, glucose, and orange juice on inflammation, endotoxin, and the expression of Toll-like receptor-4 and suppressor of cytokine signaling-3.  Diabetes Care. 2010 May