“…Based on findings reported to date, we conclude that the following immune parameters can be used to evaluate the effects of foods on the clinical symptoms of allergic patients: (i) parameters to directly assess clinical symptoms in allergic patients: skin test (75,82), skin-induced response (76), SCORAD score (74,78,90); (ii) parameters that vary in association with the clinical symptoms of allergic patients: TNF-α level (65,66,79,91), soluble CD4 level (67), soluble CD23 level or inducible surface CD23 level (68,78,92), soluble IL-2R level (67,68,93,94), soluble VCAM level (70,78), amount of granular protein in eosinophils (ECP, EPX) (67,86,95); (iii) parameters possibly involved in the clinical symptoms of allergic patients: IgG 4 level (75), IL-4/IFN-γ production (81,96), TGF-β level (67,97,98), eosinophil number (81,99) (Table 1). …”