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710	2		_aSpringerLink (Online service) _9106996
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008			190925s2019 gw a o |||| 0|eng d
020			_a9783030190231
024	7		_a10.1007/978-3-030-19023-1 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aRC596 _b2019 EB
100	1		_aSchuppan, Detlef _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9671597
245	1	0	_aWheat Syndromes : _bHow Wheat, Gluten and ATI Cause Inflammation, IBS and Autoimmune Diseases _cby Detlef Schuppan, Kristin Gisbert-Schuppan.
250			_a1st ed. 2019.
264		1	_aCham _bSpringer International Publishing _c2019.
300			_a1 recurso en línea (XV, 142 páginas) _b37 ilustraciones, 36 ilustraciones a color.
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_atext file _bPDF
490	0		_aMedicine (Springer-11650)
505	0		_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.
520	3		_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. .
988			_aSpringer_Medicine_2019
650		7	_2embne _aAlergia a los alimentos _9141654
700			_aGisbert-Schuppan, Kristin _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9671600
776	0	8	_iPrinted edition: _z9783030190224
776	0	8	_iPrinted edition: _z9783030190248
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-19023-1 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_aSI _cm _dz _feng _ggw _h0 _b12/2019 _ea _zSI