Figure 1

Interactive effects of traditional food consumption and trapping on rates of campylobacteriosis in the NWT. Consumption of traditional foods was classified as low, medium and high, representing 30%, 50% and 80% of all food consumed, respectively. When the percentage of community participation in trapping was low, the risk of campylobacteriosis varied little with increasing percentages of traditional food consumption; however, when the percentage of community participation in trapping was medium to high, the protective effect against campylobacteriosis increased with greater consumption of traditional foods.