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Wheat syndromeshow wheat, gluten and...

Gisbert-Schuppan, Kristin.

Wheat syndromeshow wheat, gluten and ATI cause inflammation, IBS and autoimmune diseases /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Wheat syndromesby Detlef Schuppan, Kristin Gisbert-Schuppan.
其他題名:	how wheat, gluten and ATI cause inflammation, IBS and autoimmune diseases /
作者:	Schuppan, Detlef.
其他作者:	Gisbert-Schuppan, Kristin.
出版者:	Cham :Springer International Publishing :2019.
面頁冊數:	xv, 142 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
標題:	Food allergy.
電子資源:	https://doi.org/10.1007/978-3-030-19023-1
ISBN:	9783030190231$q(electronic bk.)

Wheat syndromeshow 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$q(electronic bk.)

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

301140
Food allergy.

LC Class. No.: RC596 / .S387 2019

Dewey Class. No.: 616.975

Wheat syndromeshow wheat, gluten and ATI cause inflammation, IBS and autoimmune diseases /
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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.
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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 301140
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650 0 $a Gluten-free diet. $3 606769
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650 1 4 $a Gastroenterology. $3 274091
650 2 4 $a Popular Science in Medicine and Health. $3 277774
650 2 4 $a Immunology. $3 189152
700 1 $a Gisbert-Schuppan, Kristin. $3 850859
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