Nutrition Diet: Why Should We Avoid Citric Acid? The Risks of Processed Additives

October 23, 2025 •

3 min read

Over two million tons of citric acid are manufactured annually for use in processed foods and drinks, most of it produced using the fungus Aspergillus niger. Understanding this key production difference is essential to addressing the important question: why should we avoid citric acid? for some individuals.

Quick Summary

This article explores the health concerns surrounding manufactured citric acid, contrasting it with its natural counterpart. It details risks including dental erosion, digestive upset, and allergic responses, while highlighting the prevalence of this additive in processed products. It also identifies individuals who should limit their intake.

Key Points

Source Distinction: Manufactured citric acid (MCA) is typically made from the mold Aspergillus niger, unlike the natural acid found in citrus fruits.
Dental Erosion: High intake of citric acid from processed foods and drinks can severely erode tooth enamel, leading to increased sensitivity and cavities.
Digestive Issues: Individuals with conditions like GERD, ulcers, or IBS should be cautious, as high citric acid intake can worsen symptoms and cause general stomach upset.
Allergic Reactions: Mold residues from MCA production may trigger allergic and inflammatory responses, including joint pain, muscle pain, and hives, in sensitive individuals.
Read Labels: Checking ingredient labels on processed foods and beverages is crucial for those who need to avoid or limit their intake of manufactured citric acid due to its prevalence.

The Source Matters: Natural vs. Manufactured Citric Acid

Citric acid is an organic acid found naturally in citrus fruits. However, most citric acid used commercially is manufactured for use as a flavoring, preservative, and antioxidant in many packaged goods. Manufactured citric acid (MCA) is typically made by fermenting sugars with the mold Aspergillus niger. The FDA considers it generally safe (GRAS), but its source and concentration may pose concerns for some people. Potential mold residues from the manufacturing process are a particular concern.

Impact on Dental Health

A key reason for limiting citric acid is its effect on dental health. Its acidity can damage tooth enamel, the protective outer layer of teeth.

Enamel Erosion and Sensitivity

Acid softens and wears away enamel, especially with frequent consumption of acidic items such as soft drinks, sports drinks, sour candies, and flavored juices. Lost enamel cannot be replaced, increasing sensitivity and cavity risk. Some studies suggest the erosive potential of sports drinks with citric acid can be higher than soda.

The Timing of Brushing

To protect enamel, wait at least 30 minutes after consuming acidic foods or drinks before brushing. Brushing immediately after can cause further damage while enamel is soft. Rinsing with water after consuming acidic items can help neutralize the acid.

Potential Digestive System Issues

Excessive intake of MCA may cause digestive problems for some individuals, particularly those with pre-existing conditions.

Worsening of Gastric Conditions

High citric acid consumption may worsen symptoms for those with GERD, gastric ulcers, or IBS. It can increase stomach acid, relax the lower esophageal sphincter, and irritate the stomach lining, leading to heartburn, regurgitation, and pain.

General Stomach Upset

High intake of MCA can also cause general stomach upset, including nausea, vomiting, abdominal cramps, and diarrhea.

Allergic and Inflammatory Reactions

Concerns exist regarding potential mold residues from the Aspergillus niger used in MCA production, which may trigger sensitivities or allergic reactions in some people.

Mold Residues and Allergic Responses

While uncommon, some individuals have reported adverse reactions linked to MCA, potentially due to mold residues. Symptoms may include skin rashes, hives, swelling, gastrointestinal issues, and respiratory problems.

Systemic Inflammatory Reactions

A 2018 report described cases where individuals experienced inflammatory responses after consuming MCA, such as joint pain, swelling, muscle pain, and shortness of breath. These symptoms were not seen with natural citric acid consumption. This suggests MCA may trigger inflammatory issues in susceptible individuals.

Comparison of Natural vs. Manufactured Citric Acid


Feature	Natural Citric Acid	Manufactured Citric Acid
Source	Found in citrus fruits, tomatoes, and other plants.	Produced via fermentation of sugars using Aspergillus niger mold.
Purpose	Naturally present compound that provides flavor.	Added as a preservative, flavor enhancer, and acidulant.
Health Concerns	Generally safe in moderation. Overconsumption from fruits can still impact enamel.	Potential for mold residue contamination, allergic reactions, and inflammatory responses in sensitive individuals.
Concentration	Diluted and balanced within the whole food matrix.	Often highly concentrated and used in large quantities in processed products.
Context	Part of a whole food, providing other nutrients like vitamin C.	Isolated food additive frequently found in ultra-processed foods.

Who Should Be Cautious About Citric Acid?

Certain groups should be particularly mindful of their citric acid intake, especially the manufactured form in processed foods, due to potential health issues. This includes individuals with known mold sensitivities, chronic inflammatory conditions, GERD, gastric ulcers, IBS, sensitive teeth, a history of enamel erosion, or those who consume large amounts of processed foods and drinks containing MCA.

Conclusion

While natural citric acid in fruits is beneficial, the manufactured form used as a food additive may pose risks for some individuals. The differences in source, production, and concentration are significant. From dental erosion and digestive upset to potential inflammatory reactions in sensitive people, there are compelling reasons for vulnerable individuals or those seeking a less processed diet to be cautious of MCA. Understanding the distinction between natural and processed forms is crucial for informed dietary choices. {Link: Medical News Today https://www.medicalnewstoday.com/articles/citric-acid}

Frequently Asked Questions

Natural citric acid is found in citrus fruits and other produce. Manufactured citric acid, which is used as a food additive, is produced through the fermentation of sugars using the mold Aspergillus niger.

While the end product is not mold, the manufacturing process uses Aspergillus niger mold, and some researchers believe that trace mold residues or byproducts could be present and trigger reactions in sensitive individuals.

Individuals with mold sensitivities or allergies, chronic inflammatory conditions, gastrointestinal issues like GERD or IBS, and those with sensitive or damaged tooth enamel should exercise caution.

Yes, even natural citric acid can erode tooth enamel if consumed frequently in high concentrations. However, the effect is often mitigated when consumed within whole foods rather than concentrated forms.

Manufactured citric acid is found in sodas, candies, juices, canned fruits and vegetables, processed cheese, snack foods, jams, and many other processed products.

No, citric acid is not the same as vitamin C (ascorbic acid). They are different compounds with distinct chemical formulas, though both are acids found in citrus fruits.

Excessive intake of manufactured citric acid can lead to side effects such as nausea, vomiting, stomach cramps, diarrhea, and irritation of the digestive tract, especially in sensitive individuals.

A medical report identified potential inflammatory reactions in some people, including joint pain with swelling, muscle pain, and shortness of breath, possibly triggered by mold residues.