Usually not. A citrus reaction is normally to the fruit itself, whether that is the salicylate load of the peel and pith, the histamine release some people get from lemon and lime, or a true allergy to citrus proteins. Sodium citrate is a purified salt with none of those components in it, and it is produced by fermentation rather than pressed from fruit. Log it separately from the fruit rather than assuming they travel together.

It works the other way round. Citrate binds calcium in urine and raises urinary citrate, which is why potassium citrate and sodium citrate are prescribed to reduce calcium oxalate stone formation. The one caveat is the sodium half: a high sodium intake pushes more calcium into urine, so people managing stones are usually steered toward the potassium form rather than the sodium one.

It pulls the calcium away from the casein network so the protein disperses in liquid instead of clumping, which is what gives processed cheese and modern cheese sauces their smooth melt. If cheese sauce is a trigger for you, that mechanism is the clue: it is a way of getting more cheese into a smooth product, so the dairy load is the thing to test first.