Infuse Issue 14 October 2021 - Page 27

Supported by The a2 Milk Company

Recent studies have shown that some people who have difficulty consuming dairy may experience digestive benefits after switching from regular cows ’ milk to milk which contains only the A2 protein , and no A1 protein * .

Milk contains both whey and casein proteins . About 30 % of the protein in cows ’ milk is a type of protein called beta-casein , of which there are two main types , A1 and A2 . Cows produce either A1 or A2 protein , or a mix of both , in their milk depending on their genetic variation .
Research suggests that A2 protein may be easier on digestion than A1 protein for some people due to a slight difference in how A1 protein versus A2 protein is digested . The consumption of regular cows ’ milk containing A1 protein has been associated with digestive symptoms like abdominal pain , bloating and diarrhoea in some people . 1-5
So , how will you know if your patient is lactose intolerant or sensitive to the A1 protein ? There are several tests to measure lactose intolerance . The most common are breath tests or blood tests , where you consume a lactose-containing beverage , and over a period of time , the lab is able to measure whether or not lactose is digested .
Unfortunately , there is no validated test to determine whether a person is sensitive to A1 protein . However , that doesn ’ t mean that we can ’ t use a little experimentation ( also known as empiric testing ) to figure out whether an A1 protein intolerance may be contributing to your patient ’ s digestive symptoms after consuming dairy .
© Dietitian Connection 27 Infuse | October 2021