Understanding the Disadvantages of Eating Malai

November 3, 2025 •

3 min read

Over 65% of the world's population is estimated to have some form of lactose intolerance, making the consumption of dairy products like malai potentially problematic for many. While often celebrated for its rich taste and texture, there are several significant disadvantages of eating malai that health-conscious individuals should be aware of, particularly regarding its high fat content and potential digestive and cardiovascular impacts.

Quick Summary

Excessive intake of malai, or milk cream, can lead to health issues due to its high saturated fat content, such as weight gain, elevated cholesterol, and increased heart disease risk. Unpasteurized malai carries a risk of foodborne illness, while its lactose content can cause digestive discomfort. It may also worsen skin conditions like acne.

Key Points

High Saturated Fat: Malai is exceptionally high in saturated fat, which can lead to increased LDL cholesterol and raise the risk of heart disease.
Significant Calorie Density: Its high-fat content makes malai very calorie-dense, easily contributing to weight gain and obesity if consumed excessively.
Lactose Intolerance: Malai contains lactose, causing digestive issues like bloating, gas, and diarrhea for a large portion of the population that is lactose intolerant.
Risk of Foodborne Illness: If made from unpasteurized milk, malai can harbor dangerous bacteria like Salmonella and E. coli, posing a risk of serious food poisoning.
Aggravates Skin Conditions: High dairy fat intake is linked to hormonal changes that can worsen acne and other inflammatory skin conditions.

The Nutritional Profile of Malai

Malai is the creamy, fat-rich layer that forms on top of milk when it is boiled and cooled. Its nutritional composition is what gives it its rich texture and flavor, but it also contributes to its potential disadvantages when consumed excessively. For example, heavy cream, which is very similar to malai, contains a significant amount of saturated fat and calories.

High Saturated Fat and Calorie Content

One of the most notable downsides of eating malai is its extremely high fat and calorie density. A single tablespoon of heavy cream can contain over 50 calories and more than 5 grams of fat, with a substantial portion being saturated fat. Consistent, high intake of saturated fat has long been associated with negative health outcomes.

Weight Gain: As a calorie-dense food, frequent consumption of malai can easily contribute to an excess calorie intake, which leads to weight gain and potential obesity.
Increased Cholesterol: High intake of saturated fat can raise LDL (bad) cholesterol levels, a key risk factor for heart disease. This is particularly concerning for individuals already managing cholesterol levels or cardiovascular health.
Reduced Heart Health: A diet laden with saturated fat and cholesterol can increase the risk of plaque buildup in the arteries, impacting overall heart health.

Digestive Issues and Lactose Intolerance

Dairy products like malai contain lactose, a sugar that many people struggle to digest, and this can be a major disadvantage. Lactose intolerance is a widespread condition caused by a deficiency of the enzyme lactase, which is needed to break down lactose.

For those who are lactose intolerant, consuming malai can lead to a host of uncomfortable gastrointestinal symptoms. Even for those without a full-blown intolerance, excessive consumption can sometimes cause similar issues.

Common digestive problems associated with malai include:

Bloating and Gas: Undigested lactose can ferment in the gut, causing gas and a sensation of bloating.
Diarrhea: This is another common symptom of lactose intolerance, which can be triggered by consuming malai.
Nausea and Abdominal Pain: Digestive discomfort, including nausea and stomach cramps, can occur after eating large quantities of dairy fat.

Potential Risks from Unpasteurized Malai

In many traditional settings, malai is made from fresh, unpasteurized milk. The consumption of raw, unpasteurized dairy products poses a serious risk of foodborne illness. Pasteurization is a process that heats milk to kill harmful bacteria, and without it, milk can harbor dangerous pathogens.

These bacteria can cause serious health problems, including severe diarrhea, vomiting, and other life-threatening illnesses. This risk is especially high for vulnerable populations, including pregnant women, young children, older adults, and those with compromised immune systems.

Skin Problems

While some traditional remedies suggest malai is beneficial for skin, dietary intake can have the opposite effect for many individuals. Dairy consumption has been linked to skin issues, most notably acne.

Clogged Pores: The high fat content in malai can contribute to excess oil production, which can clog pores and lead to breakouts.
Acne Aggravation: The hormones present in some dairy products, such as insulin-like growth factor 1 (IGF-1), may disrupt insulin regulation and worsen acne.

Malai Comparison: Regular vs. Lower-Fat Options

To illustrate the fat content difference, here is a comparison table outlining the nutritional profile of different cream-based products:


Type of Cream	Approximate Milkfat Percentage	Approximate Saturated Fat per Tbsp	Primary Disadvantage	Recommended Use (Limited)
Malai (Milk Cream)	30-50%+	High (comparable to heavy cream)	Extremely high in saturated fat and calories; potential raw milk risks.	Traditional sweets, occasional rich dishes.
Heavy Whipping Cream	>36%	~3.4g	Very high in saturated fat and calories.	Desserts, rich sauces.
Light Whipping Cream	30-36%	~2.9g	High in saturated fat and calories.	Lighter whipped toppings.
Light Cream	18-30%	~1.5g	Lower in saturated fat than malai, but still calorie-dense.	Coffee, cooking.
Half-and-Half	10.5-18%	~1.1g	Low in fat and calories compared to malai.	Everyday coffee creamer.

Conclusion

While a cherished part of many culinary traditions, the disadvantages of eating malai, particularly in large quantities, are clear. Its high saturated fat and calorie content can negatively impact weight and heart health, while its lactose can cause digestive distress. Furthermore, malai derived from unpasteurized milk presents a significant risk of bacterial infection. For most people, consuming malai should be a rare indulgence rather than a regular dietary feature. Making lower-fat choices or using alternatives is advisable for those with health concerns or dietary restrictions. For more information on dairy and nutrition, consult authoritative health sources like the Physicians Committee for Responsible Medicine.

Frequently Asked Questions

Yes, eating malai can cause weight gain. It is extremely high in calories and fat, and excessive, regular consumption can lead to an energy surplus that results in unwanted weight gain.

Yes, malai is rich in saturated fats, and high intake of these fats can raise LDL (bad) cholesterol levels, which is a major risk factor for heart disease.

For many, especially those with oily or acne-prone skin, consuming malai can be detrimental. The high fat and hormonal components in dairy can increase oil production and inflammation, potentially leading to breakouts and skin issues.

Most people with lactose intolerance will experience digestive discomfort from eating malai. While cream has less lactose than milk, it is not lactose-free and can cause symptoms like bloating, gas, and diarrhea.

No, it is not safe to consume malai made from raw, unpasteurized milk. Raw dairy can contain harmful bacteria such as Salmonella and E. coli, which can cause severe foodborne illnesses.

To reduce health risks, consume malai sparingly and in moderation due to its high fat content. Opt for pasteurized dairy products to avoid bacterial risks and consider lower-fat alternatives or dairy-free options if you have dietary restrictions or health concerns.

While malai contains some fat-soluble vitamins (A, D, E) and minerals, its potential health benefits do not outweigh the risks associated with excessive intake of high saturated fat and calories. These nutrients can be obtained from healthier, lower-fat sources.