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Wheat syndromes = how wheat, gluten ...

Schuppan, Detlef.

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Wheat syndromes = how wheat, gluten and ATI cause inflammation, IBS and autoimmune diseases /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Wheat syndromes/ by Detlef Schuppan, Kristin Gisbert-Schuppan.
Reminder of title:	how wheat, gluten and ATI cause inflammation, IBS and autoimmune diseases /
Author:	Schuppan, Detlef.
other author:	Gisbert-Schuppan, Kristin.
Published:	Cham :Springer International Publishing : : 2019.,
Description:	xv, 142 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	1 Introduction -- 2 Wheat, gluten and ATI: An overview -- 3 Immunology of the intestine -- 4 Celiac disease and its manifold manifestations -- 5 ATI sensitivity -- 6 Lactose, fructose and histamine intolerance: Over-diagnosed and overrated -- 7 Classical and atypical food allergies -- 8 It's not always wheat! -- 9 Outlook.
Contained By:	Springer eBooks
Subject:	Food allergy. -
Online resource:	https://doi.org/10.1007/978-3-030-19023-1
ISBN:	9783030190231

Wheat syndromes = how wheat, gluten and ATI cause inflammation, IBS and autoimmune diseases /
Schuppan, Detlef.

Wheat syndromeshow wheat, gluten and ATI cause inflammation, IBS and autoimmune diseases /[electronic resource] :by Detlef Schuppan, Kristin Gisbert-Schuppan. - Cham :Springer International Publishing :2019. - xv, 142 p. :ill. (some col.), digital ;24 cm.

1 Introduction -- 2 Wheat, gluten and ATI: An overview -- 3 Immunology of the intestine -- 4 Celiac disease and its manifold manifestations -- 5 ATI sensitivity -- 6 Lactose, fructose and histamine intolerance: Over-diagnosed and overrated -- 7 Classical and atypical food allergies -- 8 It's not always wheat! -- 9 Outlook.

This book is about three inflammatory conditions that underlie wheat sensitivities caused by the consumption of wheat and related cereals. The book describes, discusses and differentiates celiac disease, amylase trypsin inhibitor (ATI) sensitivity, and the wide spectrum of wheat allergies, especially a novel, but highly common atypical wheat allergy. The mechanisms of the three wheat sensitivities along with their clinical characteristics, and their their state-of-the art diagnosis and therapy are thoroughly described. This is accompanied by commented case reports. The book is well structured and illustrated with numerous easy-to-grasp yet scientifically updated sketches. The novelty, immunological insight and praxis relevance for specialists as well as patients and interested laypeople makes this book appealing to a broad readership. Written by an internationally distinguished scientist and clinician in food and wheat related diseases, this book is intended for GPs, internists, gastroenterologists, rheumatologists and immunologists, as well as dieticians, researchers and especially patients who might be affected by these sensitivities.

ISBN: 9783030190231

Standard No.: 10.1007/978-3-030-19023-1doiSubjects--Topical Terms:

789146
Food allergy.

LC Class. No.: RC596 / .S387 2019

Dewey Class. No.: 616.975

Wheat syndromes = how wheat, gluten and ATI cause inflammation, IBS and autoimmune diseases /
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100 1 $a Schuppan, Detlef. $3 3413432
245 1 0 $a Wheat syndromes $h [electronic resource] : $b how wheat, gluten and ATI cause inflammation, IBS and autoimmune diseases / $c by Detlef Schuppan, Kristin Gisbert-Schuppan.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a xv, 142 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a 1 Introduction -- 2 Wheat, gluten and ATI: An overview -- 3 Immunology of the intestine -- 4 Celiac disease and its manifold manifestations -- 5 ATI sensitivity -- 6 Lactose, fructose and histamine intolerance: Over-diagnosed and overrated -- 7 Classical and atypical food allergies -- 8 It's not always wheat! -- 9 Outlook.
520 $a This book is about three inflammatory conditions that underlie wheat sensitivities caused by the consumption of wheat and related cereals. The book describes, discusses and differentiates celiac disease, amylase trypsin inhibitor (ATI) sensitivity, and the wide spectrum of wheat allergies, especially a novel, but highly common atypical wheat allergy. The mechanisms of the three wheat sensitivities along with their clinical characteristics, and their their state-of-the art diagnosis and therapy are thoroughly described. This is accompanied by commented case reports. The book is well structured and illustrated with numerous easy-to-grasp yet scientifically updated sketches. The novelty, immunological insight and praxis relevance for specialists as well as patients and interested laypeople makes this book appealing to a broad readership. Written by an internationally distinguished scientist and clinician in food and wheat related diseases, this book is intended for GPs, internists, gastroenterologists, rheumatologists and immunologists, as well as dieticians, researchers and especially patients who might be affected by these sensitivities.
650 0 $a Food allergy. $3 789146
650 0 $a Celiac disease. $3 2017228
650 0 $a Gluten-free diet. $3 828686
650 0 $a Wheat-free diet. $3 3413434
650 1 4 $a Gastroenterology. $3 828956
650 2 4 $a Popular Science in Medicine and Health. $3 900756
650 2 4 $a Immunology. $3 611031
700 1 $a Gisbert-Schuppan, Kristin. $3 3413433
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-3-030-19023-1
950 $a Medicine (Springer-11650)