Grocery store shelves often stock milk products such as ghee, butter or yogurt with A1 and A2 labels, touting them as healthier options for consumers.

But India’s food regulatory body has declared these labels as “misleading”.

In fact, the Food Safety and Standards Authority of India (FSSAI) has said that the difference between A1 and A2 milk is only based on the structure of a protein called beta-casein, which may confuse consumers.

He said the use of A2 claim on products like ghee, which are sold at double the price, is not in accordance with the regulations mentioned in the Food Safety and Standards Act 2006.

There has always been a debate about A1 and A2, especially since the early 2000s when A2 gained popularity in the market, and which one is healthier.

What are A1 and A2 milk products?

A1 and A2 milk products differ in the type of casein (a protein) they contain. Cows have these in different proportions depending on their breed.

Casein makes up about 80% of the milk protein. There are different types of casein found in milk, with beta-casein being the second most common, and this protein exists in at least 13 different forms.

There are two primary forms of beta-casein: A1 beta-casein and A2 beta-casein, simply known as A1 and A2.

A1 beta-casein: This is found primarily in the milk of cow breeds originating in Northern Europe, such as Holstein, Friesian, Ayrshire, and British Shorthorn.

A2 beta-casein: This is present primarily in the milk of breeds native to the Channel Islands and southern France, including Guernsey, Jersey, Charolais and Limousin cows.

Packaged milk sold in India often contains both A1 and A2 elements, depending on the breed of cow. However, some have higher A2 content, so it is difficult to give them any specific label.

Why are A1 and A2 mentioned on the products?

The difference between A1 and A2 in milk products needs to be tested. However, testing kits are not easily available in India.

According to allergist and pediatrician Dr Vibhu Kawatra, milk products like ghee, butter and yogurt are labeled A2, claiming to reduce allergies in people with digestive problems. But, in most cases, this is a marketing ploy.

Dr Kawatra said, “There are claims being made that A2 milk causes fewer allergies to patients. But this is not true. It’s just that the casein content in A2 is easily digestible. These claims are wrong. It can mislead people.”

Nutritionist Nilanjana Singh said A2 has a “psychological effect” on people because of its claims of being healthier, but people eventually buy it and end up paying five times the price for the product.

“The debate about A1 and A2 has been really blown out of proportion. A2 is only for a small section of people who cannot tolerate milk or have high sensitivities. But there is really no need for it in the market,” Nilanjana Singh told IndiaToday.in.

Deepali Sharma, clinical nutritionist at CK Birla Hospital in Delhi, said that A2 milk is considered healthier than A1 for individuals who have difficulty digesting regular milk due to the presence of BCM-7 in A1 milk.

Beta-casomorphin-7 (BCM-7) is a peptide released in the stomach during the digestion of A1 beta-casein. This is why some people believe that regular milk is less healthy than A2 milk.

Nutritionist Deepali Sharma said, “A2 milk does not produce this compound during digestion, which may reduce these problems and lead to better absorption of nutrients. Although research is ongoing, it is believed that the absence of BCM-7 in A2 milk makes it a safer and more comfortable option for sensitive individuals.”

Is it necessary to have A1 and A2 labelled milk products available in the market?

Devendra Shah, chairman of Parag Milk Foods, said the classification of A1 and A2 milk was “driven primarily by marketing strategy rather than scientific evidence.”

“The global trend is moving away from this distinction. While the discussion about A1 and A2 milk may have attracted attention, it is important to understand that the real value of milk lies in its overall nutritional profile,” Shah said.

In 2000, when the a2 Corporation was established in New Zealand, the government’s food safety summary for A1 and A2 milk stated: “More research, particularly human trials, is needed before it can be stated with confidence that the A1/A2 composition of milk is important for human health.”

The recent clarification by FSSAI is in line with this broader perspective.

Shah added that while some brands are capitalising on A1/A2, our focus should remain on the broader health benefits of milk such as its rich content of protein, calcium and vitamins.

Although scientific evidence is still limited on the health benefits of A1 and A2 milk and which one is healthier, research is still ongoing.

But for now, the regulatory board has strictly stated that companies selling milk and milk products such as ghee, butter and curd “under FSSAI licence number A1 and A2 name” should remove such claims.