Do you know that about half—52%—of Americans are taking some kind of nutritional supplement on a regular basis? In fact, over the past few years, the supplement industry has exploded globally to the tune of over $105 billion.

Approximately 37% of that market share goes to the U.S. So what’s propelling the trend?

• Research demonstrating the need for micronutrients
• Unhealthy modern lifestyles
• Realization that some plants and foodstuffs hold medicinal properties
• A potential alternative that sidesteps the side effects of traditional medical treatment
• No “industry wide” regulation

Who is using supplements?

Perhaps surprisingly, a good portion are generally healthy with optimal chronic disease markers (blood pressure, body mass index). Women tend to top the multi-vitamin/ mineral supplement use category; men use mineral supplements more than their female counterparts.

Inconsistent users are those in the diseasereactive population, using supplements as a complement to—or replacement for—medical treatment. These same users report fluctuations in maintaining a nutritious diet, exercise regimen, sleep patterns and stress-coping skills.

To be clear . . . eating healthy, nutrient-dense foods is primary. But there’s little doubt that taking the right, high-quality supplements is essential for optimal health.

Why? Two reasons. First of all, our soils and food are deplete of the nutrient amounts they once contained. There is no way you can get all that your body needs simply through food. And that presents a real problem for everyone, from children to the elderly.

That spells even more danger as we age, which is the thrust of my second reason.

According to a scientific review by David R. Thomas from The Division of Geriatric Medicine of the Saint Louis University Health Sciences Center, “Certain antioxidant compounds might scavenge damaging free oxygen radicals and prevent cellular destruction and aging.

Vitamin C, vitamin E, and betacarotene, often referred to as ‘antioxidant vitamins’ have been suggested to limit oxidativdamage in humans and lower the risk of certain chronic diseases.” Chronic diseases—i.e. cancer and atherosclerosis—may have their development linked to such oxidative damage, negatively impacting proteins, lipids and DNA. Aging often leads to a substantially decreased energy intake and low-vitamin consumption— resulting in lowered calcium, iron, zinc, B vitamins and vitamin E as well as “dietrelated” illness, per research.

But are all supplements equal and good for you—and what’s really going on in the supplement industry? For those answers, we need to dig a bit deeper.

Dietary supplement vs functional food. Per the FDA, a product with a “dietary ingredient” could include vitamins, minerals, herbs/botanicals, amino acids or even enzymes, organ tissue, glandulars or metabolites.

They can be concentrates (or extracts)— and delivered in various forms, from tablets, capsules and softgels to gel caps, liquids and powders. They can also be in other forms, such as a bar, but if they are, information on their label must not represent the product as a conventional food or a sole item of a meal or diet.

Regardless of the delivery form, dietary supplements are labeled under the umbrella term “foods” by the Dietary Supplement Health and Education Act (DSHEA).

So-called functional foods are a food that takes on a different function, often health-related, because a new ingredient has been added. Functional foods can be fresh/natural or processed food claiming “health-promoting” or “diseasepreventing” properties. For example, “vitamin-enriched” products or foods touting “live cultures” with probiotic benefits.

There is growing research about the health-promoting properties of plantsource and animal-source foods of such “functional foods” as oats, soy, flaxseed, tomatoes, garlic, broccoli/cruciferous veggies, citrus fruits, blueberries, cranberries, tea, wine/grapes and salmon.

Nailing down the differences:

• A dietary supplement can be a nutraceutical—but not all nutraceuticals are dietary supplements.
• In fact, a nutraceutical can be a functional food . . . but not all functional foods are nutraceuticals.

Translation? A functional food contains the nutraceutical (i.e., probiotics, omega-3 extracts, phytonutrients like soybeans, blueberries or grapes), but the functional food may or may not be a nutraceutical itself. Examples: functional food like green tea with added ginger to reduce nausea or a nutraceutical like ginger supplements to reduce nausea and inflammation.

One powerful industry. The term “functional food” was first used in Japan (mid-1980s) while developing their government-regulatory process for labeling foods with specified health use. However, the food category isn’t clearly defined or legally recognized in the United States.

And yet, it clearly is an emerging industry. It’s estimated that baby boomers have been moving the trend toward these functionally healthy foods since the mid-90s, leading to a $37.3 billion industry. Augmenting the growth is the belief—and potential—for these foods to prevent or mitigate disease and, subsequently, help lower healthcare costs.

Within the last three years, the U.S. functional food market was reported as being the largest in the world, taking 35% to 50% of the global sales.

The market scene has been inundated with “fortified” cereals, enhanced yogurts, “vitamin-rich” beverages (laden with sugar) and even potato chips made with “heart healthy oil.” Are they really healthy . . . or just marketing hype?

That’s what federal regulators have been concerned about. In fact, they’ve been closing in on questionable claims and cracking down on such products—many from some of the biggest brand names.

What should you know . . . are supplements safe to take . . . and which ones are key for optimal health? Stay tuned for our follow-up issue to learn more and take better control of your future health.