Allergic Reactions to Citric Acid

Citric acid, present in many manufactured foods as well as natural foods such as citrus fruits, can induce allergic reactions and food intolerances in some people. This syndrome does not occur very commonly but causes trouble such as skin rashes or digestive difficulties for those who experience it. The exact cause of these problems varies and few in-depth studies exist.

Types

• Some allergic reactions to citric acid only occur because of the source of the citric acid is industrially produced as a food additive. The process, involving the fungus Aspergillus niger, creates most of citric acid in commercial production, and people with allergies to yeast and mold may find that traces remaining from that process cause problems, according to Kenyon College.

  Not all citric acid allergies have the same cause. Some people develop symptoms from eating foods naturally high in citric acid as well as foods containing the lab-produced additive.

  A skin sensitization response to the raw material can also occur, according to the MSDS for citric acid.

Misconceptions

• People with mold allergies may suffer a true allergic reaction to impurities remaining in manufactured citric acid; citric acid intolerance, different from a true allergic response, also exists.

  The citrate ion--a part of the compound of citric acid, much as sodium is a part of the compound known as table salt--contributes to the citric acid cycle, necessary for human life. This makes it impossible to eliminate completely. It exists in many fruits and vegetables and other common foods.

Effects

• Sufferers of food intolerances generally experience digestive symptoms or skin rashes rather than an anaphylactic response. These symptoms can be unpleasant, but unlike anaphylaxis--a more serious allergic reaction involving symptoms in the whole body, including difficulty breathing--they are not usually life-threatening. Digestive difficulties, though, can create long-term problems resulting from nutritional deficiencies.

  Fungal allergies, more immediately dangerous than food intolerances, sometimes cause anaphylactic symptoms and other true allergic responses.

Identification

• A person suspecting a citric acid allergy or intolerance should rule out other, more common food intolerances such as dairy and gluten. Celiac disease, an intolerance to gluten (the primary protein in wheat), affects about one percent of the population, according to Van Heel and West (BMJ, 2006) and can cause similar symptoms to those of other food allergies and intolerances. Intolerance to casein, the major protein in milk, can cause similar symptoms as well.

Prevention/Solution

• Anecdotes from Vicky Clarke's resource for sufferers suggest that ingesting sufficient amounts of vitamin B5 and avoiding foods with high citric acid content such as citrus fruits, berries, wine, cheese, sourdough bread, and packaged foods can prevent symptoms of a citric acid intolerance.