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Elsevier

Celiac Disease and Gluten

Multidisciplinary Challenges and Opportunities

  • 1st Edition - June 5, 2014
  • Latest edition
  • Editors: Peter Koehler, Herbert Wieser, Katharina Konitzer
  • Language: English

Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities is a unique reference work—the first to integrate the insights of the causes and effects of celiac diseas… Read more

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Description

Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities is a unique reference work—the first to integrate the insights of the causes and effects of celiac disease from the chemistry of reaction-causing foods to the diagnosis, pathogenesis, and symptoms that lead to proper diagnoses and treatment. With an estimated three million people in the United States alone affected by celiac disease, an autoimmune digestive disease, only five percent are properly diagnosed. Drawing on the connection between foods containing gluten and the resulting symptoms, this resource offers distinctive information that directly explores and links food science, medical diagnostics, and treatment information. A helpful tool for researchers and medical practitioners alike, Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities helps refine research targets, and provides a comprehensive overview on the multidisciplinary approaches to all crucial aspects related to celiac disease.

Key features

  • Presents key information from medical and food science research, as well as provides clinical insights
  • Provides direct corollary insights between source and symptom
  • Written by experts whose detailed experiments and results have shaped our understanding of celiac disease

Readership

Medical practitioners and scientists, analytical and protein chemists, food technologists, nutritionists and dietitians involved in CD.

Table of contents

  • Preface
  • Biography
  • Frequent Abbreviations
  • Introduction
  • Definitions and Terms
  • Chapter 1. Celiac Disease—A Complex Disorder
    • 1. History
    • 2. Epidemiology
    • 3. Genetics and Environmental Factors
    • 4. Clinical Features
    • 5. Diagnosis
    • 6. Pathomechanism
  • Chapter 2. Gluten—The Precipitating Factor
    • 1. Overview on Cereals
    • 2. Cereal Proteins
    • 3. Celiac Disease Toxicity
  • Chapter 3. Treatment of Celiac Disease
    • 1. Conventional Therapy
    • 2. Alternative Therapies
  • Chapter 4. Gluten-Free Products
    • 1. Products from Gluten-Free Raw Materials
    • 2. Products Rendered Gluten-Free
    • 3. Legislation
    • 4. Gluten Analysis
  • Future Tasks
  • Further Reading
  • Index
  • Color Plates

Product details

  • Edition: 1
  • Latest edition
  • Published: June 16, 2014
  • Language: English

About the editors

PK

Peter Koehler

Peter Koehler is currently chairman of the Working Group on Prolamin Analysis and Toxicity and scientific advisor of the German Celiac Society. His research on celiac disease is focused on gluten analysis and gluten detoxification by means of enzymes.
Affiliations and expertise
Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut

HW

Herbert Wieser

Herbert Wieser studied food chemistry at the University of Munich and completed his M.S. in 1970. He obtained a Ph.D. degree in food chemistry in 1974 from the Technical University of Munich. In 1973, he joined the German Research Center for Food Chemistry and was member, head and scientific advisor of the working group “structure/function relationships of biopolymers” until his retirement in 2017. Herbert Wieser´s major research interest focused on the chemistry of cereal proteins, in particular of gluten proteins, and structure/function relationships of these proteins. He had a special interest in celiac disease with focus on toxic protein structures. He published 330 original scientific papers and book contributions. He was awarded the Max-Rubner Award of the German Nutrition Society in 1984, the Osborne Medal of the AACC International in 2007, and the Neumann Medal of the German Association of Cereal Research in 2009.

Affiliations and expertise
Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut

KK

Katharina Konitzer

Affiliations and expertise
Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut

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