Allergies Food Allergies Symptoms Can You Be Allergic or Sensitive to Citric Acid? Natural and synthetic sources of citric acid may point to the culprits By Jeanette Bradley Jeanette Bradley is a noted food allergy advocate and author of the cookbook, "Food Allergy Kitchen Wizardry: 125 Recipes for People with Allergies" Learn about our editorial process Jeanette Bradley Medically reviewed by Medically reviewed by Sanja Jelic, MD on November 05, 2019 Sanja Jelic, MD, is board-certified in sleep medicine, critical care medicine, pulmonary disease, and internal medicine. Learn about our Medical Review Board Sanja Jelic, MD Updated on November 18, 2020 Print Verywell / Zorica Lakonic Table of Contents View All Table of Contents Food Allergy Symptoms Natural vs. Synthetic Sources of Citric Acid Mold or Corn Allergy A food sensitivity or allergy to citric acid is very rare, and it is not actually an allergy in the strictest sense. Citric acid is a simple molecule, and the body doesn't produce an antibody to it that would trigger an allergic reaction or show up in a traditional allergy skin test. However, it's entirely possible that the source of the citric acid in food might trigger some form of sensitivity in certain people. Food Allergy Symptoms You might be having a food allergy reaction if you have the following symptoms: Mouth ulcers or rashes Gastrointestinal symptoms, such as abdominal pain, bloating, or diarrhea Swelling of the mouth or throat Headaches Other symptoms of food allergy If you routinely experience less-severe, but still noticeable, symptoms following the ingestion of foods with citric acid, you should talk to your doctor about getting tested to find out exactly what is triggering your reaction. Serious allergic reactions involve swelling of the airways and trouble breathing. If you experience those symptoms, seek out emergency medical treatment. Natural vs. Synthetic Citric acid in its natural form is extracted from fruits. People who react to fruit-derived citric acid actually are allergic to the fruit, not to citric acid itself. Citric acid can also be synthesized commercially. If you're sensitive to the fruit or to substances that remain from the synthetic process, those may be what's triggering your reaction. Avoiding citric acid may prevent the reaction. The problem with trying to avoid citric acid is that it's a very commonly ingredient, food additive, and preservative. Therefore, avoid it can be a challenge. Sources of Citric Acid Citric acid derived from natural sources has been used as a food additive for over 100 years. It's often used to provide a sour or tart flavoring, act as a preservative, or serve as an emulsifier. It's also common in canned and jarred foods to prevent botulism. Citric acid is found in foods including: Ice cream Sorbet Caramel Soda Beer Wine Baked goods Processed sweets Pre-cut pre-packaged fruits and vegetables It acts as a preservative in these foods and to provide a longer shelf life. Citrus fruits such as oranges, lemons, and limes can cause oral allergy syndrome or skin-based contact reactions in some people. The acid in citrus fruits can also aggravate acid reflux symptoms and cause some people to experience heartburn. Mold or Corn Allergy Citric acid is also synthetically produced using a type of mold called Aspergillus niger, a safe strain of black mold. It's much cheaper to produce it this way than to use the natural version. In the manufacturing process, the mold culture is fed sugar solutions, which are often derived from corn. This is often the source of citric acid used as a food additive in many processed foods. It's not unusual to have an allergy or a sensitivity to mold or corn, and in fact, many people who react to foods containing citric acid may actually be allergic to the mold or the corn used to produce the acid. If you have an allergy or sensitivity to airborne mold or mold found in the environment, you may also react to mold in or on the foods you eat. If you're allergic to corn, you may be sensitive to the tiny amount of corn that's left in citric acid during the manufacturing process. Allergists can determine if you have an allergy to mold or corn using a skin-prick test, but to determine if you're also sensitive to mold in foods, you'll need to do an elimination diet and supervised oral food challenge. Was this page helpful? Thanks for your feedback! Get one simple hack every day to make your life healthier. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit Article Sources Verywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Valenta R, Hochwallner H, Linhart B, Pahr S. Food allergies: the basics. Gastroenterology. 2015;148(6):1120-31.e4. doi:10.1053/j.gastro.2015.02.006 Ciriminna R, Meneguzzo F, Delisi R, Pagliaro M. Citric acid: emerging applications of key biotechnology industrial product. Chem Cent J. 2017;11:22. doi:10.1186/s13065-017-0251-y National Center for Biotechnology Information. Citric acid, CID=311. PubChem Database. 2020. Tarkhashvili N, Chokheli M, Chubinidze M, et al. Regional variations in home canning practices and the risk of foodborne botulism in the Republic of Georgia, 2003. J Food Prot. 2015;78(4):746-50. doi:10.4315/0362-028X.JFP-14-533 Ronholm J, Lau F, Banerjee SK. Emerging Seafood Preservation Techniques to Extend Freshness and Minimize Vibrio Contamination. Front Microbiol. 2016;7:350. doi:10.3389/fmicb.2016.00350 Sweis IE, Cressey BC. Potential role of the common food additive manufactured citric acid in eliciting significant inflammatory reactions contributing to serious disease states: A series of four case reports. Toxicol Rep. 2018;5:808-812. doi:10.1016/j.toxrep.2018.08.002 Additional Reading Citric acid and citrus allergy | AAAAI. The American Academy of Allergy, Asthma & Immunology. Genuis, Stephen. Sensitivity-related illness: The escalating pandemic of allergy, food intolerance and chemical sensitivity. Science of The Total Environment, Volume 408, Issue 24, 15 November 2010, Pages 6047-6061