Traditional foods and 25(OH)D concentrations in a subarctic First Nations community

Sudaba MansuriDepartment of Nutritional SciencesUniversity of Toronto, Toronto, ON, Canada

Alaa BadawiOffice of BiotechnologyGenomics and Population Health, Public Health Agency of Canada, Toronto, ON, Canada

Sheena KayaniyilDepartment of Nutritional SciencesUniversity of Toronto, Toronto, ON, Canada

David E. ColeSunnybrook Research InstituteSunnybrook Health Sciences Centre, Toronto, ON, Canada

Stewart B. HarrisCenter for Studies in Family MedicineSchulich School of Medicine and Dentistry, University of Western Ontario, London, ON, Canada

Mary MamakeesickSandy Lake Health and Diabetes ProjectSandy Lake, ON, Canada

Thomas WoleverDepartment of Nutritional SciencesUniversity of Toronto, Toronto, ON, Canada

Joel GittelsohnJohns Hopkins Bloomberg School of Public HealthJohns Hopkins University, Baltimore, MD, USA

Jonathon L. MaguireLi Ka Shing Knowledge Institute of St. Michael's Hospital, Toronto, ON, Canada

Philip W. ConnellyLi Ka Shing Knowledge Institute of St. Michael's Hospital, Toronto, ON, Canada

Bernard ZinmanLunenfeld-Tanenbaum Research InstituteMount Sinai Hospital, Toronto, ON, Canada

Anthony J. HanleyDepartment of Nutritional SciencesUniversity of Toronto, Toronto, ON, CanadaCorrespondence[email protected]

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