Paul F. Jacques

Paul F. Jacques, DSc

Research/Areas of Interest:

Diet patterns and diet quality, protein, hydration, and B vitamins and their relation to healthy aging assessed through maintenance of physical function, and cardiometabolic health and cognitive health


  • ScD Epidemiology, Harvard School of Public Health
  • MS Epidemiology, University of Massachusetts
  • MS Biomedical Engineering University of Connecticut/Storrs


Dr. Paul F. Jacques is Senior Scientist and Team Leader of the Nutritional Epidemiology Team at the HNRCA. His research interests include B vitamins, whole grains, flavonoids, hydration, diet patterns and diet quality, and their relation to maintenance of metabolic, cognitive and physical function with aging. Dr. Jacques has published more than 300 peer-reviewed manuscripts of original research over his career and has made many important discoveries in the field of nutritional epidemiology. Among his most significant research accomplishments, Dr. Jacques observed that institution of mandated folic acid fortification in the United States had a profound impact on folate status of older Americans, including possible adverse health effects of high levels of folic acid consumption. He demonstrated that fortification increased circulating unmetabolized folic acid concentrations and that the presence of detectable circulating unmetabolized folic acid among older Americans with inadequate vitamin B12 status is related to lower cognitive test scores. Dr. Jacques also demonstrated that people with higher choline intake have better cognitive performance and healthier brain aging. His current research includes longitudinal studies of inadequate vitamin B12 status and brain aging and the role of water intake and hydration on healthy aging. He is a professor at the Friedman School of Nutrition Science and Policy. Dr. Jacques has given over 100 invited presentations across the world and has served on numerous grant review panels. He is a member of the Society for Epidemiologic Research and American Society for Nutrition and is a fellow in the American College of Nutrition.