Citric Acid vs Allulose: which is worse?

What is Citric Acid?

Citric acid is a weak organic acid naturally occurring in citrus fruits. Commercial citric acid is produced almost entirely by fermentation of sugar substrates (typically molasses or corn syrup) using the mold Aspergillus niger. It is the most widely used food acidulant and preservative globally, also functioning as a chelating agent and flavor enhancer.

What is Allulose?

Allulose (D-psicose) is a rare sugar monosaccharide naturally present in trace amounts in wheat, figs, raisins, and jackfruit. It has about 70% of sucrose's sweetness but provides only 0.4 kcal/g (about 10% of sucrose's calories) because it is absorbed but not metabolized. The FDA exempted allulose from the 'total sugars' declaration in 2019.

Documented risks

Citric Acid: Generally recognized as safe. Excessive consumption can erode tooth enamel due to its acidic nature — dentists recommend rinsing with water after consuming highly citric drinks. A 2018 report in the journal BMJ Case Reports described a cluster of inflammatory reactions (joint pain, muscle weakness) in individuals who reported reactions specifically to industrially produced citric acid, hypothesizing residual Aspergillus proteins from the fermentation process as a potential cause. This remains a hypothesis without controlled clinical evidence, and regulatory agencies maintain its safety status.

Allulose: Generally considered safe with a favorable glycemic profile. Human studies show that allulose does not raise blood glucose or insulin. GI effects (bloating, abdominal cramping, diarrhea) have been reported in dose-response studies above 0.4 g/kg body weight; a 2016 study in the journal Food & Chemical Toxicology established a no-observed-adverse-effect level (NOAEL) in humans. Compared to erythritol, no cardiovascular concerns have been raised in the literature.