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000914944 001__ 914944
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000914944 008__ 191002s2019\\\\sz\a\\\\ob\\\\001\0\eng\d
000914944 019__ $$a1121266529
000914944 020__ $$a9783030190231$$q(electronic book)
000914944 020__ $$a3030190234$$q(electronic book)
000914944 020__ $$z9783030190224
000914944 0247_ $$a10.1007/978-3-030-19023-1$$2doi
000914944 0247_ $$a10.1007/978-3-030-19
000914944 035__ $$aSP(OCoLC)on1121453535
000914944 035__ $$aSP(OCoLC)1121453535$$z(OCoLC)1121266529
000914944 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dLQU$$dEBLCP$$dUKMGB
000914944 0411_ $$aeng$$hger
000914944 049__ $$aISEA
000914944 050_4 $$aRC596$$b.S38 2019eb
000914944 08204 $$a616.97/5$$223
000914944 1001_ $$aSchuppan, Detlef,$$eauthor.
000914944 24510 $$aWheat syndromes :$$bhow wheat, gluten and ATI cause inflammation, IBS and autoimmune diseases /$$cDetlef Schuppan, Kristin Gisbert-Schuppan.
000914944 264_1 $$aCham :$$bSpringer,$$c[2019]
000914944 264_4 $$c©2019
000914944 300__ $$a1 online resource :$$billustrations 
000914944 336__ $$atext$$btxt$$2rdacontent
000914944 337__ $$acomputer$$bc$$2rdamedia
000914944 338__ $$aonline resource$$bcr$$2rdacarrier
000914944 504__ $$aIncludes bibliographical references and index.
000914944 5050_ $$a1 Introduction -- 2 Wheat, gluten and ATI: An overview -- 3 Immunology of the intestine -- 4 Celiac disease and its manifold manifestations -- 5 ATI sensitivity -- 6 Lactose, fructose and histamine intolerance: Over-diagnosed and overrated -- 7 Classical and atypical food allergies -- 8 It's not always wheat! -- 9 Outlook.
000914944 506__ $$aAccess limited to authorized users.
000914944 520__ $$aThis book is about three inflammatory conditions that underlie wheat sensitivities caused by the consumption of wheat and related cereals. The book describes, discusses and differentiates celiac disease, amylase trypsin inhibitor (ATI) sensitivity, and the wide spectrum of wheat allergies, especially a novel, but highly common atypical wheat allergy. The mechanisms of the three wheat sensitivities along with their clinical characteristics, and their their state-of-the art diagnosis and therapy are thoroughly described. This is accompanied by commented case reports. The book is well structured and illustrated with numerous easy-to-grasp yet scientifically updated sketches. The novelty, immunological insight and praxis relevance for specialists as well as patients and interested laypeople makes this book appealing to a broad readership. Written by an internationally distinguished scientist and clinician in food and wheat related diseases, this book is intended for GPs, internists, gastroenterologists, rheumatologists and immunologists, as well as dieticians, researchers and especially patients who might be affected by these sensitivities.
000914944 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed October 2, 2019).
000914944 650_0 $$aFood allergy.
000914944 650_0 $$aCeliac disease.
000914944 650_0 $$aGluten-free diet.
000914944 650_0 $$aWheat-free diet.
000914944 7001_ $$aGisbert-Schuppan, Kristin,$$eauthor.
000914944 852__ $$bebk
000914944 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-030-19023-1$$zOnline Access$$91397441.1
000914944 909CO $$ooai:library.usi.edu:914944$$pGLOBAL_SET
000914944 980__ $$aEBOOK
000914944 980__ $$aBIB
000914944 982__ $$aEbook
000914944 983__ $$aOnline
000914944 994__ $$a92$$bISE