Some of the best studies on the negative effects of cream:

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.

Cream is obtained by a process of separation and centrifugation from the milk.

There are some types of cream:

• UHT long-life cream for culinary use with fats of about 25%.
• Fresh cream for culinary use with about 35% fat
• Whipped cream obtained by centrifugation with about 38% fat, often flavoured with various aromas.
• Sour cream widely used in Northern and Eastern Europe for desserts and salads.

The preservation of the cream in the refrigerator and its consumption by the dates indicated is very important to avoid oxidation problems that can lead to salmonellosis.

Regular consumption of cream can cause inflammation and problems in the cardiovascular system and increase the values of LDL cholesterol.

Why's that?

Because the cream content is about 70% saturated fat, 28% unsaturated fat, 2% protein and zero carbohydrates.

This other 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).

Limiting intake of full-fat dairy products especially butter, cream and dairy based desserts should be considered for those at high-risk of cardiovascular disease (2).

Cream studies

References______________________________________

(1) 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.  Deopurkar R, Ghanim H, Friedman J, Abuaysheh S, Sia CL, Mohanty P, Viswanathan P, Chaudhuri A, Dandona P.  Diabetes Care. 2010 May

(2) Nestel PJ, Beilin LJ, Clifton PM, Watts GF, Mori TA. Practical Guidance for Food Consumption to Prevent Cardiovascular Disease. Heart Lung Circ. 2020 Nov 2:S1443-9506(20)30476-5. doi: 10.1016/j.hlc.2020.08.022. Epub ahead of print. PMID: 33158734.