A1 milk doesn’t cause issues for everyone. But for people with sensitive digestive systems, A2 milk might be a better option, says Dr. Aman Sheikh Basheer, Co-Founder, and Chief Medical Officer at TruthIn and Natfirst.
Published Sep 24, 2024 | 7:00 AM ⚊ Updated Sep 25, 2024 | 5:43 PM
Representative image of A1 and A2 milk
The Food Safety and Standards Authority of India (FSSAI)’s recent regulatory decisions on A1 and A2 milk labelling have ignited a debate in the country. The issue began on 21 August 2024 when FSSAI directed food businesses, including e-commerce platforms, to remove “misleading” claims regarding ‘A1’ and ‘A2’ milk and milk products from their packaging.
However, five days later, on 26 August, the FSSAI reversed the order, citing the need for further consultation and engagement.
This swift imposition and subsequent reversal have brought renewed attention to the science behind different types of milk, and their implications on health, consumer choices, and market dynamics.
In an interview with South First, Dr. Aman Sheikh Basheer, Co-Founder, and Chief Medical Officer at TruthIn and Natfirst — B2C and B2B FMCG, consumer, nutrition, and retail intelligence platforms developed in Hyderabad—provided valuable insights into the science of A1 and A2 milk and how these regulatory changes affect both consumers and the dairy industry.
Q: For the layman who doesn’t understand these terminologies, could you explain the fundamental differences between A1 and A2 milk from a nutritional and health perspective?
A: The basic difference between A1 and A2 milk is in one of its components — the protein content. Milk contains various components, and one of them is protein. Within the protein component, there are two main types: casein and whey.
Focusing on casein, there’s a specific type called beta-casein. This beta-casein can vary depending on the cow’s breed. Many indigenous cows naturally produce A2 beta-casein. However, imported breeds have a different beta-casein structure known as A1.
Now, over the past few decades, and particularly during the British colonial period, foreign breeds were brought to India to increase milk production. These breeds, and the crossbreeds that followed, have become more common, meaning that today, only around 20 to 30% of cows in India produce A2 milk, and of those, just 10% are pure indigenous cows.
Dr. Aman Basheer Sheikh, Co-founder & Chief Medical Officer, Natfirst
For the average consumer, the question becomes: What’s the real difference between A1 and A2 milk, and how does it affect me?
The key difference is in digestibility. Observational studies suggest that A2 milk is easier to digest, particularly for weaning children—those who are transitioning from breast milk to cow’s milk. It has also been observed that A2 milk causes fewer gastric issues. This makes it particularly beneficial for young children, elderly people, or those with digestive concerns or certain diseases that affect digestion.
As for A1 milk, it doesn’t necessarily cause issues for everyone. But for people with sensitive digestive systems, A2 milk might be a better option.
When it comes to ghee, the situation is different. A1 and A2 only matter when we are talking about milk because the distinction is in the protein. Ghee, however, is made primarily from dairy fats, and fats don’t carry this protein distinction. However, companies sell “A2 ghee” at significantly higher prices. That’s why I believe regulatory authorities like the FSSAI should step in and clarify the situation for consumers.
When it comes to milk, there has been opposition to the FSSAI’s stance. For instance, Venugopal Badaravada, a member of the Indian Council for Agricultural Research’s governing body and a livestock expert, has raised concerns. He urged Prime Minister Narendra Modi to retract the FSSAI’s directive and establish a high-level expert committee to further review the matter, arguing that certain populations in India could benefit from A2 milk.
Q: The FSSAI’s decision to regulate A1 and A2 milk labelling, followed by its reversal, has left many people confused. What do you think prompted these swift changes, and how do you see the policy regulation in this context?
A: Policy regulation, especially in a country as large and diverse as India, is a massive task. The FSSAI is the supreme authority responsible for food regulations, and its scope is vast, given the diversity of India’s regions and their unique needs.
Sometimes, when new policies are introduced, it might seem like they don’t fit well with every region or industry. But in this case, I believe that the FSSAI should have worked more closely with other ministries and expert bodies, like the Indian Council for Agricultural Research (ICAR), which has extensive experience working with cattle and dairy production in India.
ICAR has in-depth knowledge about indigenous cow breeds, the production of A2 milk, and how to properly identify it. Since they are the real experts in this field — working directly with cows, cattle, and buffaloes — I feel FSSAI could have consulted them before taking such a decision.
Having said that, I completely agree with the FSSAI’s stance when it comes to A2 ghee and butter. These products are largely fat-based, and the distinction between A1 and A2 is irrelevant in that context. However, for milk, a more collaborative approach between FSSAI and other government agencies with expertise in dairy and cattle management would have been beneficial. This is my opinion, but I believe working in sync with experts could lead to better regulatory decisions.
Q: Do you believe these labelling decisions affect consumer choices? Are people becoming more conscious about factors like A1 and A2? Is there a growing demand for this distinction?
A: Yes, there is growing consumer demand for A1 and A2 milk, and this demand is driven by a heightened concern — though I wouldn’t call it fear-mongering. It’s more about the perception that regular milk might not be as beneficial, and that A2 milk is a healthier alternative for their family, despite its higher price, sometimes costing 1.5 to 2 times more than regular milk.
This demand is partly driven by marketing, but there are valid health reasons for certain groups of people. A2 milk can be beneficial for specific populations, like young children who are transitioning from breast milk, the elderly, and those with compromised immune systems, particularly when it comes to digestive health.
However, for the average person, regular milk is not harmful. There’s a specific peptide, BCM-7, that’s linked to concerns surrounding A1 milk, but if you’ve been drinking regular milk without any digestive issues, there’s no need to switch.
For those experiencing digestive or gastric problems after consuming milk, switching to A2 milk might help. I emphasise “might” because there isn’t conclusive scientific evidence proving this. So, it’s a matter of personal choice.
Q: Do you think the public has enough information to make an informed choice between A1 and A2 milk?
A: At the moment, I don’t think the public has sufficient information to make an informed choice between A1 and A2 milk. The trend of A2 milk has picked up in India over the past three-four years, and if you look at Australia, for example, they’ve built a huge market around it since 2000 when the A2 Milk Company was launched.
However, in India, it’s still a relatively new phenomenon, and there’s a lot of misinformation or incomplete information circulating. People need to understand how A1 milk may or may not harm them, but that kind of understanding should come from credible sources like the FSSAI, the Indian Council of Medical Research (ICMR), or ICAR. These bodies have conducted studies and have the expertise to provide accurate, science-based information to the public.
Q: Do you believe these labelling decisions affect consumer choices? Are people becoming more conscious about factors like A1 and A2? Is there a growing demand for this distinction?
A: I think FSSAI’s decision to pause and seek further input from stakeholders is a positive move. Involving stakeholders—whether it’s the dairy industry, scientific bodies, or consumers—will help bring more clarity to the issue.
When it comes to consumer choices, if someone in my household has a particular health need that requires A2 milk, I want to be sure that the milk labelled as A2 has been tested and verified. Right now, though, I don’t see a problem with consuming regular A1 milk, and many consumers feel the same. However, as the demand for A2 milk grows, consumers must receive the right information from experts and regulatory bodies so they can make informed choices.
Q: Do you think that before making such decisions on regulations, there should be more comprehensive studies on the products? The FSSAI’s back-and-forth on A1/A2 labelling left the public confused. What’s your take on how this situation was handled?
A: I completely understand the confusion. Even I was surprised when they released the initial order on 21 August and then retracted it on 26 August. It left many of us wondering what prompted the sudden shift. But I believe the initial intention was good. The authorities likely wanted to bring in more clarity to prevent companies from taking advantage of consumers with potentially misleading claims.
If you look at the FSSAI’s food regulations, there’s no specific mention of A1 and A2 milk. It’s simply not recognised in the official regulatory framework. This creates a gray area because, while some of us may understand the differences between A1 and A2, without clear guidelines or definitions in place, it becomes difficult for regulators to oversee such claims.
I believe the FSSAI intended to regulate these claims until more concrete guidelines could be established. Take ghee, for example. A2 ghee is often sold at much higher prices, but ghee itself contains little to no protein, which is what distinguishes A1 from A2 in milk. So, if the distinction doesn’t apply to ghee, why should consumers be paying significantly more? This kind of misleading marketing is what the FSSAI likely aimed to address.
Q: How do India’s regulatory actions on milk labelling compare with international standards? Are there lessons to be learned from global practices in this area?
A: India is one of the most populous countries in the world, and comparing it to developed Western nations with much smaller populations is like comparing apples to oranges. The resources, funding, expertise, and university collaborations that organisations like the FDA in the US or EFSA in Europe receive are significantly higher compared to what goes into our regulatory bodies here in India.
That being said, I still believe our regulations are strong. The FSSAI has put in place top-notch rules. However, where we fall short is in the implementation. While we have excellent guidelines, ensuring their proper enforcement is where improvement is needed. There’s room to learn from international practices, but we also have to consider the unique challenges that come with regulating a market as large and diverse as that of India’s.
Q: Do you believe the A1/A2 distinction should play an important role in public health discussions? How significant is this compared to other dietary considerations?
A: It depends on the context. For the general public in India, I don’t think the A1/A2 distinction plays a major role. A2 milk is more of a niche product, catering to consumers who either have specific health needs or believe that they do. For the average consumer, especially someone already struggling to afford regular milk, paying double the price for A2 milk isn’t feasible.
Most people just want assurance that regular milk consumed is pure and safe. If the government or a credible body can guarantee purity and safety, people would feel more secure in their choices. If someone has specific health concerns or digestive issues, they might consider switching to A2 milk. But in general, the focus should be on ensuring the safety and quality of the milk that’s already widely available, rather than emphasising expensive alternatives.
This is like having options for bread in India — you can buy a standard loaf for ₹20 or artisanal bread for ₹200. There’s a place for both, but it’s about giving people a choice without overstating the benefits of the pricier option.
Q: Lastly, what advice would you give to consumers navigating the often confusing landscape of milk and health-related claims, especially with the proliferation of claims on social media?
A: My advice to anyone, not just consumers, is to be mindful of who you are listening to. It’s important to rely on experts for guidance. Don’t just trust someone because they’re popular on social media or have a large following — fame doesn’t equate to expertise.
It’s similar to how celebrities promote products that might not be good for you, yet people buy them because they see a famous face endorsing them. The same thing has happened with food and health claims.
Expertise should come from those who have trained, qualified, and have the experience to back up their advice.
No credible expert will ever give you bad advice. But an influencer trying to sell a product might. So, stick to listening to experts in the field, and you’ll be better informed in making the right choices.
(Edited by Majnu Babu).
