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Wheat syndromes : how wheat, gluten and ATI cause inflammation, IBS and autoimmune diseases / Detlef Schuppan, Kristin Gisbert-Schuppan.

9783030190231 (electronic book)
3030190234 (electronic book)
9783030190224

https://doi.org/10.1007/978-3-030-19023-1
https://doi.org/10.1007/978-3-030-19

Cham : Springer, [2019]

©2019

English

1 online resource : illustrations

10.1007/978-3-030-19023-1 doi
10.1007/978-3-030-19

RC596 .S38 2019eb

616.97/5

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.

Includes bibliographical references and index.

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Online resource; title from PDF title page (SpringerLink, viewed October 2, 2019).

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