LEADER 03538nam 22005775 450 001 9910349369203321 005 20200629134040.0 010 $a3-030-19023-4 024 7 $a10.1007/978-3-030-19023-1 035 $a(CKB)4100000009375072 035 $a(DE-He213)978-3-030-19023-1 035 $a(MiAaPQ)EBC5906311 035 $a(PPN)248601180 035 $a(EXLCZ)994100000009375072 100 $a20190925d2019 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aWheat Syndromes$b[electronic resource] $eHow Wheat, Gluten and ATI Cause Inflammation, IBS and Autoimmune Diseases /$fby Detlef Schuppan, Kristin Gisbert-Schuppan 205 $a1st ed. 2019. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019. 215 $a1 online resource (XV, 142 p. 37 illus., 36 illus. in color.) 311 $a3-030-19022-6 327 $a1 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. 330 $aThis 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. . 606 $aGastroenterology  606 $aMedicine  606 $aHealth 606 $aImmunology 606 $aGastroenterology$3https://scigraph.springernature.com/ontologies/product-market-codes/H33061 606 $aPopular Science in Medicine and Health$3https://scigraph.springernature.com/ontologies/product-market-codes/Q14008 606 $aImmunology$3https://scigraph.springernature.com/ontologies/product-market-codes/B14000 615 0$aGastroenterology . 615 0$aMedicine . 615 0$aHealth. 615 0$aImmunology. 615 14$aGastroenterology. 615 24$aPopular Science in Medicine and Health. 615 24$aImmunology. 676 $a616.33 700 $aSchuppan$b Detlef$4aut$4http://id.loc.gov/vocabulary/relators/aut$0782213 702 $aGisbert-Schuppan$b Kristin$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910349369203321 996 $aWheat Syndromes$92516167 997 $aUNINA