Understanding Your Plate: Does Manufactured Citric Acid Cause Inflammation?

October 21, 2025 •

3 min read

While the FDA considers manufactured citric acid "Generally Recognized As Safe" (GRAS), a 2018 study presented four case reports linking this common food additive to significant inflammatory reactions. In a world of increasing food sensitivities, understanding the distinction between natural and manufactured citric acid is crucial for those asking: Does manufactured citric acid cause inflammation?

Quick Summary

This article explores the evidence suggesting a link between manufactured citric acid and inflammation, detailing its production from mold, potential contaminants, and the adverse effects reported in some individuals. It also contrasts this manufactured version with natural citric acid.

Key Points

Source vs. Structure: Manufactured citric acid is produced from black mold (Aspergillus niger) and may contain inflammatory contaminants, despite being chemically identical to natural citric acid.
Case Reports: Anecdotal evidence and specific case studies have documented reproducible inflammatory symptoms like joint pain, fatigue, and digestive issues linked to ingesting manufactured citric acid.
Potential Mechanism: The presence of residual mold byproducts, even in trace amounts, could trigger immune responses and inflammatory cascades in genetically predisposed or sensitive individuals.
GRAS Status Not an Endorsement: The FDA's 'Generally Recognized As Safe' status for manufactured citric acid dates back decades and was granted without modern safety studies on chronic, high-dose consumption.
Dietary Strategy: To avoid potential inflammatory triggers, focus on a whole-foods-based diet and carefully read ingredient labels on processed foods, drinks, and supplements.
Natural Sources are Different: The citric acid found naturally in citrus fruits, tomatoes, and berries is not associated with the same inflammatory health concerns linked to the manufactured version.

The Surprising Origin of a Common Food Additive

Most people assume citric acid comes from fruits, but around 99% of the world's supply is produced using a fermentation process with the black mold Aspergillus niger. This method became popular for its cost-effectiveness. Although the final molecular structure is the same as natural citric acid, the production method is a concern for some.

The Anecdotal and Case Report Evidence

For decades, manufactured citric acid (MCA) was considered safe under its GRAS status. However, a growing number of reports, including a 2018 study in Toxicology Reports, suggest a potential link to inflammatory symptoms in some individuals. This study detailed four cases where people experienced various inflammatory reactions after consuming MCA.

Reported symptoms included:

Joint and muscular pain
Digestive issues such as abdominal cramping
Shortness of breath (dyspnea)
Significant fatigue

These individuals did not have the same reactions to natural citric acid, and their symptoms improved when MCA was removed from their diets. While case reports are not conclusive proof, they do highlight a potential issue for sensitive individuals.

The Hypothesized Mechanism: Mold Contaminants

The leading theory for why MCA might cause inflammation is the potential presence of trace contaminants from the Aspergillus niger mold used in its production. Aspergillus niger is known to be an allergen, and even small amounts of mold byproducts could potentially trigger an immune response. For people with existing mold sensitivities or heightened immune reactions, repeated exposure to these contaminants might lead to a low level of chronic inflammation. This could then contribute to a range of symptoms affecting different body systems over time.

Comparing Manufactured and Natural Citric Acid

Understanding the differences between the two forms is important:


Feature	Manufactured Citric Acid (MCA)	Natural Citric Acid
Source	Produced industrially through mold (Aspergillus niger) fermentation of sugar.	Extracted directly from fruits like lemons, limes, and oranges.
Molecular Structure	Chemically identical to natural citric acid, but may contain residual mold byproducts.	A pure component of the fruit, free of mold-derived contaminants.
Ubiquity	Pervasive additive in processed foods, drinks, pharmaceuticals, and supplements.	Found exclusively in whole, natural food sources.
Health Concerns	Linked to anecdotal inflammatory reports in sensitive individuals due to potential mold impurities.	Generally considered safe, with no reported links to the type of inflammatory reactions associated with MCA.
FDA Status	Granted GRAS status in 1958 without long-term safety studies.	Safe and has been consumed for centuries as part of a whole food diet.

How to Navigate Your Diet

If you're concerned about MCA, here are steps you can take:

Read ingredient labels carefully: MCA is common in many processed products.
Choose whole foods: Eating fresh, unprocessed foods naturally limits your intake of additives. Natural citric acid from fruits like berries or citrus is not the same concern.
Try an elimination diet: If you suspect sensitivity, remove all products with MCA temporarily and see if your symptoms improve.
Use natural flavorings: Opt for lemon juice, lime juice, or vinegar for tartness instead of relying on products with added MCA.

Conclusion

Case reports and anecdotal evidence suggest a potential link between manufactured citric acid and inflammation in some individuals. The key difference between manufactured and natural citric acid lies in the production method, with the manufactured version potentially containing mold contaminants. For those experiencing unexplained inflammatory symptoms, reducing exposure to manufactured citric acid by focusing on whole foods and checking labels may be beneficial. For more details on the case reports, you can find the original study here: {Link: NCBI https://pmc.ncbi.nlm.nih.gov/articles/PMC6097542/}.

Frequently Asked Questions

Manufactured citric acid is produced through the fermentation of sugar by the mold Aspergillus niger, while natural citric acid is found inherently in citrus fruits, berries, and some vegetables. The key difference in a food additive context is that the manufactured version may contain residual mold-derived contaminants.

Reported symptoms include joint pain, muscle aches, digestive issues like abdominal cramping and irritable bowel symptoms, respiratory problems such as shortness of breath, and significant fatigue or lethargy.

The link is based on anecdotal reports and case studies, not large-scale, randomized controlled trials. More research is needed to definitively prove a causal link. However, the evidence is compelling enough for sensitive individuals to consider limiting their intake.

Individuals with mold sensitivities or weakened immune systems should be particularly cautious. The potential presence of trace mold proteins from the Aspergillus niger production process could trigger or exacerbate inflammatory or allergic reactions.

You can identify manufactured citric acid by checking the ingredients list on packaged foods, beverages, and supplements. It is simply labeled as "citric acid".

In the United States, manufactured citric acid is listed as "Generally Recognized As Safe" (GRAS) by the FDA. However, this designation was made in 1958 and did not involve modern scientific safety studies on chronic ingestion.

Good sources of natural citric acid include citrus fruits (lemons, limes, oranges), pineapples, tomatoes, and various berries like strawberries and raspberries.