Environment and contaminants in traditional food systems of northern indigenous peoples

Traditional food resources of indigenous peoples are now recognized as cont aining a variety of environmental contaminants which reach food species thr ough local or long-range transport avenues. In this chapter we review the p ublished reports of contaminants contained in traditional food in northern North America and Europe as organochlorines, heavy metals, and radionuclide s. Usually, multiple contaminants are contained in the same food species. M easurement of dietary exposure to these environmental contaminants is revie wed, as are major issues of risk assessment, evaluation, and management. Th e dilemma faced by indigenous peoples in weighing the multiple nutritional and socioeconomic benefits of traditional, food use against risk of contami nants in culturally important food resources is described.