Cream

Cream is notable for lactose, FODMAPs and histamine. Clear on gluten, fructose, oligosaccharides, sorbitol, sucrose, tyramine, salicylate, nickel and oxalates.

Cream contains moderate levels of lactose. Cream is milk with the fat concentrated, and lactose lives in the water phase - so the richer the cream, the less lactose per spoonful. Double cream carries noticeably less than single, and a splash in coffee is a much smaller dose than the same volume of milk. Ciqual and USDA both carry this lactose figure, because one national table's value for a dairy product can sit well away from another's.

Cream contains only low levels of FODMAPs. Cream is low because it is mostly fat, so the lactose per spoonful is small.

Cream contains only low levels of histamine. Cream is low because fat carries no amines and fresh cream has had no time to develop any. Histamine in dairy is a storage measurement, not a recipe one. Milk is not a fermented food, so its histamine depends on how it was kept rather than on how it was made - and that is exactly what the study behind this level varied: STORAGE CONDITION. A dairy product's place on this axis is a question about the cold chain. Amounts vary by brand and recipe, so always check the label of the exact product.