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© 2019

Wheat Syndromes

How Wheat, Gluten and ATI Cause Inflammation, IBS and Autoimmune Diseases

Book

Table of contents

  1. Front Matter
    Pages i-xv
  2. Detlef Schuppan, Kristin Gisbert-Schuppan
    Pages 1-3
  3. Detlef Schuppan, Kristin Gisbert-Schuppan
    Pages 5-10
  4. Detlef Schuppan, Kristin Gisbert-Schuppan
    Pages 11-23
  5. Detlef Schuppan, Kristin Gisbert-Schuppan
    Pages 25-55
  6. Detlef Schuppan, Kristin Gisbert-Schuppan
    Pages 57-91
  7. Detlef Schuppan, Kristin Gisbert-Schuppan
    Pages 93-96
  8. Detlef Schuppan, Kristin Gisbert-Schuppan
    Pages 97-110
  9. Detlef Schuppan, Kristin Gisbert-Schuppan
    Pages 111-118
  10. Detlef Schuppan, Kristin Gisbert-Schuppan
    Pages 119-122
  11. Back Matter
    Pages 123-142

About this book

Introduction

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. 


Keywords

celiac disease gluten intolerance autoimmune disease atypical wheat allergy classical wheat allergy amylase trypsin inhibitors food allergy nutrition innate immunity macrophages atypical allergy

Authors and affiliations

  1. 1.Institute of Translational ImmunologyUniversity Medical CenterMainzGermany
  2. 2.Division of Gastroenterology, Beth Israel Medical CenterHarvard Medical SchoolBostonUSA

About the authors

Detlef Schuppan, MD, Phd, is director of the Institute of Translational Immunology at Mainz University Medical Center in Germany. He is also Professor of Medicine at the Division of Gastroenterology at the Beth Israel Deaconess Medical Center and Harvard Medical School in Boston, MA, USA. He had made major contributions in the fields of intestinal and liver diseases, examples are the identification of the autoantigene of celiac disease, tissue transglutaminase; discovery of wheat amylase-trypsin inhibitors as triggers of ATI-sensitivity; the new entitiy of atypical food allergies as major cause of irritable bowel syndrome (IBS); key work in diagnosis and treatment of fibrotic diseases, especially liver fibrosis and cirrhosis, to name a few. He runs a lab with numerous well-funded research projects and world-wide collaborations. His outpatient clinic is unique and currently focuses on patients with complicated and often undiagnosed intestinal and liver diseases.

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
  • Copyright Information Springer Nature Switzerland AG 2019
  • Publisher Name Springer, Cham
  • eBook Packages Medicine Medicine (R0)
  • Hardcover ISBN 978-3-030-19022-4
  • eBook ISBN 978-3-030-19023-1
  • 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
  • Buy this book on publisher's site
Industry Sectors
Biotechnology
Health & Hospitals
Internal Medicine & Dermatology
Pharma

Reviews

“The book is written for a medical audience with a focus on medical nutrition education. … This well-written book does a thorough job of describing the entire field of wheat/gluten and the allergic response such as in celiac disease.” (Linda Van Horn, Doody’s Book Reviews, January 10, 2020)