| 书目名称 | Wheat Syndromes | | 副标题 | How Wheat, Gluten an | | 编辑 | Detlef Schuppan,Kristin Gisbert-Schuppan | | 视频video | | | 概述 | Provides indepth description and differential diagnoses of the three inflammatory wheat sensitivities – celiac disease, non-classic wheat allergies, ATI sensitivity – relative to other food sensitivit | | 图书封面 |  | | 描述 | .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 intendedfor GPs, internists, gastroenterologists, rheumatologists and immunologists, as well as dieticians, researchers and especially patients who might be affected by these sensitivities. . | | 出版日期 | Book 2019 | | 关键词 | celiac disease; gluten intolerance; autoimmune disease; atypical wheat allergy; classical wheat allergy; | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-19023-1 | | isbn_ebook | 978-3-030-19023-1 | | copyright | Springer Nature Switzerland AG 2019 |
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发表于 2025-3-21 18:47:26
