Supplementing

Supplementing is the act of adding something to complete, enhance, or compensate for a deficiency in another substance or system. In nutrition, dietary supplements are products intended to augment a person’s diet rather than replace it. They come in various forms and are marketed for health support, wellness, or disease prevention.

Common categories include vitamins, minerals, botanicals (herbs and plant extracts), amino acids, enzymes, and concentrates. Supplements are sold as capsules, tablets, powders, soft gels, tinctures, and liquids. They are distinct from medicines, though some products may have drug-like effects or interact with medications.

People turn to supplementing to address dietary gaps, life stages (pregnancy, infancy, older age), food allergies or restrictions, certain medical conditions, or athletic training. The decision should consider overall diet, lifestyle, and health goals. Evidence of benefit varies widely: some supplements have well-supported uses (for example, folic acid in pregnancy, iron for iron deficiency, vitamin D for deficient individuals), while others lack clear evidence or may be unnecessary for most people. Potential risks include excessive intake, nutrient interactions, contamination, and adverse effects, especially with fat-soluble vitamins, minerals, or concurrent medications.

Regulation and safety frameworks differ by country. In many jurisdictions, dietary supplements are regulated as a category of food or consumer product, with manufacturers responsible for safety and labeling, but premarket proof of efficacy is not always required. Third-party quality testing programs exist. Consumers should consult healthcare providers, review labels, avoid mega-doses, and not rely on supplements to diagnose, treat, or cure health conditions.