A2 meta analysis offers no conclusion

“Based on the scientific facts no recommendation can currently be made for the A2 milk,” said Christine Röger, head of science at the Competence Center for Nutrition (KErn).

“Further human studies providing high data quality are needed,” she said.

A2 milk is an upcoming trend on the European dairy market and in the effort to make consumers and the dairy industry in Germany wiser, the KErn and Cochrane Deutschland have reviewed and evaluated the current scientific literature, as an up-to-date, comprehensive assessment of the international study situation has been pending to date.

In total, KErn, in cooperation with Cochrane, an international network of physicians and scientists, evaluated 21 studies that looked at a relationship between A1 and/or A2 milk consumption and various health effects in humans. Ten human studies have not yet been completed and therefore could not be included in the overview study of the KErn.

The results of the extensive research project were not uniform. Some showed a connection to the respective diseases, while others refuted this. Many studies only examined metabolic parameters, which are a risk factor but do not necessarily lead to disease.

To make matters worse, all the studies studied had only a moderate, low or even very low trustworthiness. The reasons for this are deficiencies in the study design or execution of the studies.

More than 20 years ago, the business idea of offering A2 milk was born in New Zealand. The difference between A2 and A1 milk is a single different amino acid in beta-casein. This difference is linked to various diseases and health effects in some scientific studies. These include digestive problems, type 1 diabetes, cardiovascular disease, asthma and neurological disorders.

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