Frank B. Hu
Professor

Frank B. Hu

Fredrick J. Stare Professor of Nutrition and Epidemiology

Nutrition

fhu@hsph.harvard.edu

Other Positions

Chair, Department of Nutrition

Nutrition

Harvard T.H. Chan School of Public Health

Faculty Affiliate in the Department of Epidemiology

Epidemiology

Harvard T.H. Chan School of Public Health

Professor of Medicine

Medicine

Brigham and Women's Hospital


Overview

Dr. Frank Hu’s research has focused on diet/lifestyle, metabolic, and genetic determinants of obesity, type 2 diabetes, and cardiovascular disease (CVD). His major research interests include epidemiology and prevention of cardiometabolic diseases through diet and lifestyle; gene-environment interactions and risk of obesity and type 2 diabetes; nutritional metabolomics in type 2 diabetes and cardiovascular disease; and obesity, metabolic phenotypes, and cardiovascular disease in low and middle-income countries. Dr. Hu’s group has conducted detailed analyses of many dietary and lifestyle factors and risk of diabetes and CVD, including sugar-sweetened beverages, coffee, red meat, saturated and polyunsaturated fatty acids, iron, and dietary patterns in large prospective cohort studies including the Nurses’ Health Study and Health Professionals Follow-up Study. These findings have contributed to current public health recommendations and policies for the prevention of chronic diseases. His group has also identified novel biomarkers and gene-environment interactions in relation to risk of obesity and diabetes by integrating cutting-edge omics technologies into epidemiological studies. In addition, Dr. Hu has conducted extensive research on nutrition transition, metabolic phenotypes, and cardiovascular disease in low and middle-income countries.

Dr. Hu served on the 2015 Dietary Guidelines Advisory Committee, USDA/HHS. He has served on the editorial/advisory board of Lancet Diabetes & Endocrinology, Diabetes Care, and Clinical Chemistry. Dr. Hu was elected to the National Academy of Medicine (formerly the IOM) in 2015.

Research Paper Listed as American Heart Association's Top Ten Research Advances for 1997
American Heart Association

Elizabeth Barrett-Connor research Award Finalist in Epidemiology for Young Investigators, AHA
71st American Heart Association Scientific Sessions

Charles A. King Trust Research Fellowship
The Medical Foundation, Boston

Research Paper Listed as American Heart Association's Top Ten Research Advances for 2001
American Heart Association

Established Investigator Award, AHA
American Heart Association

Kelly West Award in Outstanding Achievement in Diabetes Epidemiology, American Diabetes Association

Elected member, National Academy of Medicine

Ancel Keys Memorial Lecturer American Heart Association Scientific Sessions

Boyd Orr Trust Fund Lecturer, The Nutrition Society, UK-Ireland


Bibliography

Dairy consumption, plasma metabolites, and risk of type 2 diabetes.

Drouin-Chartier JP, Hernández-Alonso P, Guasch-Ferré M, Ruiz-Canela M, Li J, Wittenbecher C, Razquin C, Toledo E, Dennis C, Corella D, Estruch R, Fitó M, Eliassen AH, Tobias DK, Ascherio A, Mucci LA, Rexrode KM, Karlson EW, Costenbader KH, Fuchs CS, Liang L, Clish CB, Martínez-González MA, Salas-Salvadó J, Hu FB.

Am J Clin Nutr. 2021 Jul 01. 114(1):163-174. PMID: 33742198

Host and gut microbial tryptophan metabolism and type 2 diabetes: an integrative analysis of host genetics, diet, gut microbiome and circulating metabolites in cohort studies.

Qi Q, Li J, Yu B, Moon JY, Chai JC, Merino J, Hu J, Ruiz-Canela M, Rebholz C, Wang Z, Usyk M, Chen GC, Porneala BC, Wang W, Nguyen NQ, Feofanova EV, Grove ML, Wang TJ, Gerszten RE, Dupuis J, Salas-Salvadó J, Bao W, Perkins DL, Daviglus ML, Thyagarajan B, Cai J, Wang T, Manson JE, Martínez-González MA, Selvin E, Rexrode KM, Clish CB, Hu FB, Meigs JB, Knight R, Burk RD, Boerwinkle E, Kaplan RC.

Gut. 2021 Jun 14. PMID: 34127525


News

Healthy plant-based diet associated with lower stroke risk

For immediate release: Wednesday, March 10, 2021 Boston, MA – People who eat diets with higher amounts of healthy plant-based foods and lower amounts of less-healthy plant-based foods may reduce their risk of stroke compared to people with lower-quality diets,…