Milk - A1 or A2?

The Food Standards Authority of Australia and New Zealand (FSANZ) has issued a fact sheet recommending that milk should continue to be regarded as safe and nutritious, despite arguments suggesting that some types of milk can lead to diseases such as autism and diabetes.

The agency issued the release following media coverage of an upcoming court case between A2 Corporation, which is planning to launch A2 milk for sale in New Zealand, and the dairy company Fonterra Co-operative Group. A2 Corporation claims that there is a link between A1 milk and certain illnesses and wants Fonterra, which produces mostly A1 milk, to place warnings on its milk linking its product with autism, schizophrenia, diabetes and heart disease.

FSANZ states that it does not believe that the available information warrants any amendment to the Food Standards Code.

The proportion of various proteins in milk can vary depending on different breeds of cows and other animals. According to the FSANZ fact sheet, of the six major protein types in cow's milk, four are casein proteins and the other two are whey proteins. The caseins usually make up about 80 per cent of the protein in cow's milk. One of the major caseins is beta-casein. Beta-casein can be either A1 (milk high in this type is known as A1 milk) or A2 (milk high in this type is known as A2 milk). Milk produced in Australia and New Zealand is normally a mix of A1 and A2 milks.

FSANZ​ said it has not received any applications to amend the milk provisions of the Food Standards Code to consider A1 or A2 milk.

The agency called the scientific evidence on the health effects 'very limited'​ and although further research is in progress, it concluded that it could not proceed with regulatory action on the basis of the available evidence.