Overview
Provides indepth description and differential diagnoses of the three inflammatory wheat sensitivities – celiac disease, non-classic wheat allergies, ATI sensitivity – relative to other food sensitivities, written by world expert and clinician, and psychologist
Contains Multiple illustrations, easily understandable, for a broad readership ranging from clinicians researchers and dietitians, to affected patients
Presents clinical case reports with commentaries covering the whole range of wheat sensitivities
Discusses diagnostic and therapeutic recommendations based on scientific evidence
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Table of contents (9 chapters)
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Front Matter
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Back Matter
Keywords
About this book
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.
Authors and Affiliations
About the authors
Kristin Gisbert-Schuppan, PhD, is a clinical psychologist, psychotherapist, and psychoanalyst. She works in private practice and at the Institute of Translational Immunology at Mainz University Medical Center in Germany. Her research focuses on narrative and psychosomatic aspects of food-related and autoimmune diseases.
Bibliographic Information
Book Title: Wheat Syndromes
Book Subtitle: How Wheat, Gluten and ATI Cause Inflammation, IBS and Autoimmune Diseases
Authors: Detlef Schuppan, Kristin Gisbert-Schuppan
DOI: https://doi.org/10.1007/978-3-030-19023-1
Publisher: Springer Cham
eBook Packages: Medicine, Medicine (R0)
Copyright Information: Springer Nature Switzerland AG 2019
Hardcover ISBN: 978-3-030-19022-4Published: 27 September 2019
eBook ISBN: 978-3-030-19023-1Published: 25 September 2019
Edition Number: 1
Number of Pages: XV, 142
Number of Illustrations: 1 b/w illustrations, 36 illustrations in colour
Topics: Gastroenterology, Popular Science in Medicine and Health, Immunology