Understanding A1 and A2 Milk – Unpacking the Controversial Debate
Milk has been used as a staple in diets around the world. Similarly in India, traditional dairy practices have thrived for centuries. Milk plays a crucial role in a balanced diet being a rich source of essential nutrients. It provides high-quality protein, calcium, Vitamin D, Vitamin B12, and Riboflavin. Traditionally in India, all the milk produced was of A2 type.
What is A1 and A2 Milk?
Amidst the discussions on milk and its nutritive benefits, one major question pops up in our mind “From where the categorization of A1 and A2 penetrated the Indian Market?"
In searching for answers about A1 and A2 milk, we have to go back to the times of the 1970s. It all started with the advent of the White Revolution. To meet the increasing demand for dairy & dairy-based products and nutrient efficiency, high milk-yielding breeds were imported from different parts of the world.
Casein is an important component of milk protein. Casein content in milk is around 30-35%. Casein protein is further categorized into A1 and A2 Beta casein depending upon the type of amino acid and breed of cows. Milk encompassing A1 beta casein has been given the nomenclature of A1 milk whereas milk with A2 beta casein has been given the nomenclature of A2 milk.
Differences between A1 and A2 milk
The key differences between A1 and A2 milk lie in the structure of the Beta-casein protein specifically at the 67th amino acid position. At the 67th position in A1 milk, amino acid "Histidine" is present on the contrary in A2 milk at the same position amino acid "Proline" is present. This distinction has sparked considerable debate regarding health implications and nutritional value.
Why does this difference matter?
A1 Milk: Predominantly derived from European breeds such as Holstein Friesian, Over the period, A1 milk has become the most commonly consumed in India. It is characterized by a high-fat content and calorie content but may cause digestive issues such as bloating and irritable bowel syndrome in some individuals due to its unique protein structure.
A2 Milk: Milk obtained from indigenous breeds is A2 milk. It contains less fat, more proteins, and beneficial omega-3 fatty acids. It is associated with lower cholesterol levels and presence of Potassium in it helps in maintaining healthy blood pressure.
Scientific studies and skepticism
The health debate surrounding A1 and A2 milk primarily revolves around the presence of a peptide called Beta-casomorphin 7 (BCM-7), which is released during the digestion of A1 milk. Research has linked BCM-7 to leading to inflammatory and digestive disorders such as bloating and irritable bowel patterns. In contrast, A2 milk, which yields "Proline" at the same position, does not produce this potentially harmful peptide. The controversy regarding the healthiness of A 1 and A 2 is still not been scientifically conclusive to date.
What Consumers should consider?
It totally depends upon the preferences of an individual. Some points that should be kept in mind while choosing between A1 and A2 milk, consumers should focus on several factors to make informed decisions:
1. Fat Content: Consider dietary needs and choose the appropriate fat content.
2. Vitamins: Look and opt for milk fortified with vitamins D and B12 for a balanced diet.
3. Freshness: Being a perishable commodity, fresh, high-quality milk can significantly impact taste and address health benefits.
4. Organically Produce: Milk sourced from cows fed organic plant-based diets is generally healthier and nowadays people prefer it over all other milk.
5. Free from Additives: Opt for milk that is free from antibiotics and growth hormones.
6. Lactose-Free Alternatives: Individuals, who are lactose intolerant, consider plant-based alternatives that can provide similar nutritional benefits without digestive discomfort.
Conclusion
Instead of being a part of the marketing gimmick of A1 and A2 milk, the consumer should make well-informed and aware decisions about their health goals and dietary needs, based on fat content, additives, biofortification, freshness, etc.
Dr. Smriti Singh
Assistant Professor
School of Agriculture
SAGE University, Bhopal