Research/Areas of Interest
Diet patterns and diet quality, protein, hydration, and B vitamins and their relation to healthy aging
Education
- ScD Epidemiology, Harvard School of Public Health
- MS Epidemiology, University of Massachusetts
- MS Biomedical Engineering University of Connecticut/Storrs
Biography
Dr. Paul F. Jacques, ScD, is a Senior Scientist in the Diet & Aging Brain, Sensory Systems directive at the HNRCA. His research interests include B vitamins, whole grains, flavonoids, hydration, diet patterns and diet quality; his work explores their relationship to healthy aging, assessed through maintenance of physical function, and cardiometabolic and cognitive health.
Dr. Jacques has published more than 350 peer-reviewed manuscripts of original research during 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 was related to lower cognitive test scores. Dr. Jacques also demonstrated that people with higher choline intakes and higher flavonoid intakes 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.
Dr. Jacques is a professor at the Friedman School of Nutrition Science and Policy at Tufts University. He has given over 100 invited presentations across the world and has served on numerous grant review panels. Dr. Jacques is a member of the Society for Epidemiologic Research and American Society for Nutrition. He is a Distinguished Fellow of the American Society for Nutrition and a recipient of the American Society for Nutrition Foundation Mentorship Award.