The purpose of this review is to evaluate the nutritional qualities of the Inuit traditional food pattern seen in an evolutionary and historical perspective and to describe the present-day nutritional pattern as influenced by dietary transition. Observed exposure levels to contaminants and their potential negative effects will be discussed. Finally, we attempt to indicate what could be the direction for future developments in order to conserve the cultural and nutritional values of the local diet, and at the same time reduce contaminant exposure levels.