首个A2型蛋白白皮书发布，以科学共识引领更明智消费参考

Core Insights - The article highlights the insufficient dairy intake among Chinese residents and how A2 protein milk offers a solution for those experiencing gastrointestinal discomfort from traditional milk consumption [1][12] - A white paper titled "A2 β-casein and Health - Scientific Discoveries and Future Developments" was published, providing a comprehensive overview of A2 β-casein research and its health benefits [1][8] Group 1: A2 Protein Milk Overview - A2 β-casein is a natural subtype of milk β-casein, differing from A1 β-casein due to a genetic mutation in dairy cows, which affects digestion and can lead to discomfort for some consumers [4][7] - The white paper consolidates decades of research on A2 β-casein, detailing its structure, digestion characteristics, and health impacts on various bodily systems [4][7] Group 2: Health Benefits - A2 β-casein has been shown to reduce gastrointestinal discomfort symptoms and support digestive health, immune function, and cognitive function [7][12] - Studies indicate that A2 protein milk can promote the production of antioxidants and may have positive effects on cognitive function in specific populations, such as preschool children and older adults with mild cognitive impairment [7][12] Group 3: Market Potential and Consumer Demand - The white paper reveals significant market potential for A2 protein milk, particularly among children and the elderly, who have higher demands for digestive comfort and nutrition [12][13] - Companies are encouraged to invest in R&D to create diverse A2 protein product lines tailored to different consumer needs, enhancing market offerings [12][13] Group 4: Industry Collaboration and Future Directions - The publication of the white paper marks a significant step in translating nutritional science into public health practices, aiming to bridge the gap between academia, industry, and consumers [8][15] - Ongoing collaboration among academia, industry, and research institutions is essential for advancing A2 protein research and improving national nutrition levels [13][15]