The Food Safety and Standards Authority of India (FSSAI) on August 21 directed Food Business Operators (FBOs) to not market their milk and milk products “in the name of A1 and A2”. On Monday (August 26) it withdrew this advisory.
“This is to inform that the advisory dated August 21 (clarification regarding selling/ marketing of milk and milk products such as ghee, milk etc in the name of A1 and A2) stands withdrawn for further consultation and engagement with stakeholders,” the FSSAI statement said.
Why was the advisory withdrawn?
First, what is the difference between A1 and A2 milk?
The FSSAI states that the A1 and A2 classification of milk is “essentially linked to difference in structure of protein (beta casein).”
More than 80 per cent of all proteins in cow’s milk belong to a class called caseins. Among these, beta-caseins are the second largest component. A1 and A2 are basically two genetic variants of beta-caseins, differing from each other in their amino acid sequence.
A1 contains histidine, one of the nine essential amino acids which the body uses to produce histamine, the chemical that enables the body to regulate its reaction to inflammation and allergies. A2 contains proline, a non-essential amino acid which is an essential component of collagen and important for proper functioning of joints and tendons.
Milk from different cow breeds have differing quantities of A1 and A2 beta-caseins. Most milk contains both these beta-caseins, but A2 milk contains only the second one. Generally, milk and milk products which are branded as A2 tend to be charged at a premium, and considered healthier.
Is A2 milk better than regular milk?
While some studies have suggested that A2 milk is healthier, there is no consensus regarding the matter as yet.
A 2012 paper titled suggests a link between the consumption of A1 beta-caseins and various health problems such as type-1 diabetes, coronary heart disease, and autism. It says that those who consumed primarily A2 milk seemed to be less susceptible to these conditions. (Monika Sodhi et al, “Milk proteins and human health: A1/A2 milk hypothesis”, Indian Journal Endocrinology and Metabolism).
However, currently, most findings are “based primarily on in vitro and animal studies, and limited clinical trials with poor designs”. (Jhony Alberto Gonzales-Malca et al, “Worldwide research on the health effects of bovine milk containing A1 and A2 β-casein”, Food Science). “More solid scientific evidence is needed to reach a consensus on the role of A1 or A2 bovine milk on health,” Gonzales-Malca and others write.
What was the basis for FSSAI’s August 21 advisory?
FSSAI’s advisory was not to do with the paucity of scientific evidence regarding the A1, A2 classification. It was to do with current FSSAI standards not recognising the A1, A2 differentiation.
“Standards of milk as specified in Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 do not mention/recognize any differentiation of milk on the basis of A1 and A2 types,” FSSAI’s advisory said.
All food business operators, including e-commerce sites, were thus directed to remove all claims related to A1 and A2 proteins from their product labels.
Its withdrawal came in the context of growing criticism of FSSAI’s decision, even in government circles. In a letter to the Prime Minister, Indian Council of Agricultural Research (ICAR) governing council member Venugopal Badaravada requested that the advisory be withdrawn and a high-level committee instead be constituted to further discussion on the matter.
“The decision… goes against the global trend seen in countries like the USA, Australia, New Zealand, and Brazil, where A1 and A2 milk are marketed separately due to potential differences in digestion between the two types of beta-casein,” he wrote. This letter is said to have influenced FSSAI’s eventual u-turn.
