LEADER 04105nam 22006375 450 001 9910485049203321 005 20240208140341.0 010 $a3-658-32657-3 024 7 $a10.1007/978-3-658-32657-9 035 $a(CKB)4100000011950151 035 $a(MiAaPQ)EBC6634979 035 $a(Au-PeEL)EBL6634979 035 $a(OCoLC)1253474902 035 $a(DE-He213)978-3-658-32657-9 035 $a(PPN)255884214 035 $a(EXLCZ)994100000011950151 100 $a20210531d2021 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aGluten Sensitivity $eAbout Gluten-Associated Disorders and the Purpose of a Gluten-Free Diet /$fby Cordula Harter 205 $a1st ed. 2021. 210 1$aWiesbaden :$cSpringer Fachmedien Wiesbaden :$cImprint: Springer,$d2021. 215 $a1 online resource (57 pages) 225 1 $aSpringer essentials,$x2731-3115 311 $a3-658-32656-5 320 $aIncludes bibliographical references. 327 $aGluten and wheat -- The role of intestinal health -- Diseases associated with gluten intolerance -- Gluten in the diet -- Gluten free as a trend. 330 $aGluten sensitivity is a multifactorial phenomenon. In the medical context, it is associated with symptoms that occur after the consumption of gluten-containing foods. However, not all cases of perceived gluten sensitivity are medically diagnosable. Only for celiac disease and wheat allergies clear diagnostic criteria exist. In most cases patients have non-Celiac Non-Wheat Allergy Wheat Sensitivity (NCWS). Gluten can rarely be detected as a causative agent in NCWS. Rather, other ingredients of wheat, such as ATI or FODMAP, or a disturbed intestinal microbiota may be considered as triggers for the disease. Cordula Harter puts it straight: gluten sensitivity is a fashion trend that is followed by many more people than there are diagnosed patients.The author shows that gluten-containing cereals are nutritionally high-quality foods that provide valuable nutrients and fiber. Elimination is rarely medically indicated and often benefits the food industry more than the consumer. This Springer essential is a translation of the original German 1st edition Springer essentials, Glutenunverträglichkeit by Cordula Harter, published by Springer Fachmedien Wiesbaden GmbH, part of Springer Nature in 2019. The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation. Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors. The content Gluten and wheat The role of intestinal health Disorders associated with gluten sensitivity Gluten in the nutrition ? Gluten-free as trend The target groups Lecturers and students of medicine, nutrition and life sciences Medical doctors, nutritionists, biologists and interested laypersons The author Dr. Cordula Harter is lecturer of biochemistry and teaching coordinator at Heidelberg University Biochemistry Center. 410 0$aSpringer essentials,$x2731-3115 606 $aNutrition 606 $aFood$xMicrobiology 606 $aNutrition 606 $aFood Microbiology 606 $aMalaltia celíaca$2thub 606 $aIntolerància alimentària$2thub 606 $aDieta sense gluten$2thub 608 $aLlibres electrònics$2thub 615 0$aNutrition. 615 0$aFood$xMicrobiology. 615 14$aNutrition. 615 24$aFood Microbiology. 615 7$aMalaltia celíaca 615 7$aIntolerància alimentària 615 7$aDieta sense gluten 676 $a616.399 700 $aHarter$b Cordula$0913685 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910485049203321 996 $aGluten Sensitivity$92046972 997 $aUNINA