Overview

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. 

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9783030190224

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Reviews

This book is about the three different inflammatory conditions that comprise wheat sensitivities caused by the consumption of wheat and related cereals. It discusses celiac disease, classical wheat allergy and amylase trypsin inhibitor (ATI) sensitivity, a newly-defined non-celiac-non allergy wheat sensitivity.

""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) ​ This book is about the three different inflammatory conditions that comprise wheat sensitivities caused by the consumption of wheat and related cereals. It discusses celiac disease, classical wheat allergy and amylase trypsin inhibitor (ATI) sensitivity, a newly-defined non-celiac-non allergy wheat sensitivity.

This book is about the three different inflammatory conditions that comprise wheat sensitivities caused by the consumption of wheat and related cereals. It discusses celiac disease, classical wheat allergy and amylase trypsin inhibitor (ATI) sensitivity, a newly-defined non-celiac-non allergy wheat sensitivity.

Author Information

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.

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