A1 and A2 Milk

hy in the News?

Recently, the Food Safety and Standards Authority of India (FSSAI) withdrew its directive instructing Food Business Operators (FBOs) not to market milk and milk products based on the distinction between A1 and A2 milk.

More about the News

• Previous FSSAI Stance: Initially, FSSAI stated that milk standards, as defined by the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, do not differentiate milk based on A1 and A2 types.
• The regulations are governed by the Food Safety and Standards Act, 2006, which outlines safety and quality standards for food products in India.

Basis of the Classification: A1 and A2 Milk

• A1 and A2 Milk: These refer to two genetic variants of Beta (β)-casein protein, which makes up about 80% of the protein content in milk. The other major milk protein is Whey.

Key Differences:

• The differentiation between A1 and A2 milk is based on the amino acid sequence in the beta-casein protein.
• A1 Milk: Contains the A1 variant of beta-casein, which evolved from A2 through natural mutation.
• A2 Milk: Contains only the A2 variant of beta-casein.
• Regular Milk: Most commercially available milk contains a combination of both A1 and A2 beta-casein proteins.

A2 Milk in India

• Studies by the National Bureau of Animal Genetic Resources (NBAGR) confirm that indigenous cow breeds and buffaloes primarily produce A2 milk. This has led to a growing demand for A2 milk, with some consumers perceiving it as healthier due to the absence of the A1 variant.

Comparison Between A1 and A2 Milk

• A1 Milk is generally higher in fat and calories and contains histidine, which has a role in the body's inflammatory response.
• A2 Milk is considered to have higher protein content and is often associated with easier digestion, with proline supporting joint and tendon health.

About Proteins

Proteins are essential large molecules composed of amino acids, which are the building blocks of the body. They perform a wide range of functions and are crucial for the growth and repair of body tissues.

Types of Amino Acids

• Essential Amino Acids:
• Cannot be synthesized by the body and must be obtained through food. Examples include histidine, isoleucine, leucine, lysine, and others.
• Nonessential Amino Acids:
• Can be produced by the body from other compounds. Examples include alanine, asparagine, glutamine, etc.

Role of Proteins

• Structural Constituents: Proteins are the primary structural components of cells and tissues. Muscles, organs, skin, and even bones are largely made of proteins.
• Function: They play a key role in enzymatic functions, transport, cell signaling, immune response, and tissue repair.

Proteins in Key Food Items

• Egg:
• Major proteins: Ovalbumin, ovotransferrin, ovomucoid, ovomucin.
• Eggs are a rich source of high-quality protein, especially ovalbumin.
• Fish:
• Major proteins: Myosin, tropomyosin, actomyosin.
• Fish proteins are easily digestible and provide all essential amino acids.
• Lentils:
• Major proteins: Globulin, albumin.
• Lentils are plant-based protein sources rich in globulin and albumin, contributing to their high nutritional value.
• Soybeans:
• Major proteins: Glycinin, beta-conglycinin.
• Soybeans are considered one of the best plant-based protein sources, with a complete profile of essential amino acids.
• Almonds:
• Major protein: Amandin.
• Almonds provide plant-based protein, rich in amandin, along with healthy fats and fiber.

Conclusion

Proteins are fundamental to the structure and function of the human body. By consuming a variety of protein-rich foods such as eggs, fish, lentils, soybeans, and almonds, individuals can ensure they get both essential and nonessential amino acids for optimal health.