Understanding the Side Effects of Lactic Acid Food Additive

October 14, 2025 •

4 min read

According to regulatory bodies like the FDA and European Food Safety Authority (EFSA), lactic acid is generally considered safe for use as a food additive. However, as with many ingredients, some individuals may experience side effects, particularly those with pre-existing health conditions or sensitivities.

Quick Summary

This article examines the common and less common side effects associated with lactic acid when used as a food additive, detailing who might be at risk and the factors influencing individual tolerance.

Key Points

Generally Safe (GRAS): Lactic acid is widely recognized as a safe food additive by major regulatory agencies, including the FDA and EFSA.
Common Side Effects are Digestive: The most frequent adverse effects are mild and temporary digestive issues like bloating and gas, especially when first consuming fermented foods.
Rare Sensitivities Exist: While uncommon, some individuals may have sensitivities or allergies to lactic acid, with symptoms such as skin rashes or itching.
Special Populations Need Caution: Infants (particularly to the D-form), immunocompromised individuals, those with histamine intolerance, and people with IBS should be cautious with their lactic acid intake.
Dental Risks with High Exposure: Excessive consumption of acidic foods containing lactic acid can potentially contribute to dental enamel erosion over time.
Often Vegan but Not Always: The majority of commercially produced lactic acid is plant-based, but vegans should check with manufacturers to be certain of the source.

Lactic Acid as a Common Food Additive

Lactic acid, identified by the food code E270, is a multifunctional ingredient widely used in the food industry. It is added to foods for its preservative, flavoring, and acidity-regulating properties. Lactic acid can be produced through fermentation, where bacteria convert sugars, or it can be synthesized industrially. Its use helps extend shelf life by inhibiting the growth of harmful microorganisms and contributes a mild, tangy flavor to many products. While many people consume lactic acid without any issues, it's important to understand the potential side effects and for whom it may pose a risk.

Potential Side Effects and Sensitivities

While classified as safe for consumption, some people may experience adverse reactions to lactic acid food additive. These are typically mild but can be more significant for sensitive individuals.

Digestive Discomfort

One of the most frequently cited side effects of lactic acid-containing foods, especially fermented products, is temporary digestive discomfort. This can include:

Bloating and gas, often resulting from increased bacterial activity in the gut.
Mild stomach upset or cramps.
Changes in bowel habits, which are usually temporary as the body adjusts to the intake of new probiotics or fermented foods.

Allergic Reactions and Sensitivities

Although rare, some individuals may have a sensitivity or allergy to lactic acid itself or the foods containing it. Symptoms can manifest as skin rashes, itching, or more severe gastrointestinal issues. These reactions are distinct from intolerance and should be evaluated by a healthcare professional.

Dental Health Risks

Excessive exposure to any acid can be detrimental to dental health. Lactic acid is no exception. While the risk is minimal in a balanced diet, frequent consumption of highly acidic foods and drinks containing lactic acid can potentially contribute to tooth enamel erosion over time. Practicing good dental hygiene is key to mitigating this risk.

Special Considerations for Specific Populations

Not everyone processes lactic acid in the same way. Certain groups should be more cautious about their intake.

Infants and Toddlers: The FDA has specific restrictions on the use of certain forms of lactic acid (specifically the levorotatory, or D-form) in infant formulas. Infants, particularly newborns, may not be able to metabolize this form effectively. Parents should follow pediatric and regulatory guidelines regarding infant nutrition.
Immunocompromised Individuals: Individuals with compromised immune systems, such as those with HIV/AIDS or undergoing certain medical treatments, should consult a healthcare professional regarding their intake of fermented foods containing lactic acid-producing bacteria. While typically safe, probiotics can affect immune function differently in these populations.
Individuals with Histamine Intolerance: Some fermented foods that contain lactic acid are also high in histamine. For people with histamine intolerance, this can cause symptoms like headaches, flushing, or stomach upset. Monitoring dietary triggers is important for managing this condition.
People with Gastrointestinal Disorders: Individuals with conditions like Irritable Bowel Syndrome (IBS) may find that foods rich in lactic acid exacerbate their symptoms. It is often recommended to monitor and adjust intake based on individual tolerance.

Comparison: Naturally Occurring vs. Added Lactic Acid

It's important to differentiate between lactic acid that occurs naturally through fermentation and that which is added as an industrial additive. While chemically similar, their context in food can impact health differently.


Feature	Naturally Occurring Lactic Acid	Added Lactic Acid (E270)
Source	Produced by naturally-occurring lactic acid bacteria (e.g., Lactobacillus) during fermentation of sugars in foods like yogurt, sauerkraut, and sourdough bread.	Produced industrially, either through fermentation of starches or synthetically.
Context	Present as part of a complex food matrix that often includes probiotics and other beneficial compounds.	Isolated and added to a variety of processed foods as a preservative, flavor enhancer, and pH regulator.
Benefits	Often associated with the health benefits of probiotics, such as improved gut health and nutrient absorption.	Provides functional benefits to the food product itself, such as extended shelf life and consistent flavor profile.
Considerations	Health effects are tied to the broader benefits and risks of fermented foods, including probiotic intake and potential histamine content.	Potential for sensitivities and effects are related to the added, isolated chemical and overall consumption levels.

Is Lactic Acid a Vegan Ingredient?

Since the term "lactic" derives from the Latin word for milk (lac), it can cause confusion for vegan consumers. The good news is that most commercially produced lactic acid used as a food additive is derived from plant-based sources like beet sugar or corn starch via bacterial fermentation, making it vegan-friendly. However, the source is not always required to be disclosed on the label. Vegans who want to be 100% certain should contact the food manufacturer directly to confirm the source.

Conclusion

While lactic acid food additive is recognized as safe for the general population, its consumption is not without potential side effects for some individuals. Mild digestive issues like bloating and gas are the most common, especially when consuming fermented foods. Rare sensitivities or allergies can also occur. Special populations, including infants, the immunocompromised, and individuals with specific GI disorders, should be particularly mindful of their intake. Consulting a healthcare provider or dietitian is a wise step for anyone with health concerns or experiencing adverse effects related to lactic acid. The key, as with most things in nutrition, is moderation and paying close attention to your body's individual response.

For more information on the potential health effects of lactic acid, consider reviewing scientific articles and reputable health sources like Healthline.

Frequently Asked Questions

Lactic acid is used as a food additive for several purposes: as a preservative to inhibit microbial growth and extend shelf life, as a flavoring agent to add a tangy or sour taste, and as an acidity regulator to control the pH of food products.

Yes, E270 is the food additive code for lactic acid used in Europe. It is the same substance but is listed this way on ingredient labels in many countries.

For most people, lactic acid does not cause stomach problems. However, some individuals, especially those with pre-existing gastrointestinal conditions like IBS or those unaccustomed to fermented foods, may experience mild and temporary digestive discomfort, including gas and bloating.

Allergic reactions or sensitivities to lactic acid are rare, but possible. Symptoms can include skin rashes, itching, or gastrointestinal distress. If you suspect an allergy, consult a healthcare professional for a proper diagnosis.

People who should be cautious with their intake include infants (especially with D-form lactic acid), individuals with compromised immune systems, those with histamine intolerance, and people with GI disorders like IBS. Consult a doctor if you have concerns.

Most commercially produced lactic acid is vegan, derived from the fermentation of plant-based sugars. However, because it can be made from animal sources (like milk sugar), vegans should contact the manufacturer to confirm the source.

To determine if a product has added lactic acid, check the ingredient list for 'lactic acid' or its food code, 'E270'. Naturally fermented foods like yogurt or sauerkraut will also contain it, but it's not always added separately.