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In recent years, pediatrician William Sears, MD, has seen a lot more cases of asthma and eczema in his San Clemente, Calif., office. Dairy and wheat are still the biggest culprits, but experts believe new factors may be contributing to the rise in food sensitivities, including synthetic additives such as partially hydrogenated oils and artificial colors, flavors and sweeteners, as well as genetically modified ingredients.

Often undiagnosed and untreated, food intolerances can damage tissue over time, warns Sears, author of The N.D.D. Book (Little, Brown, 2009), a book that addresses what he calls nutrient deficit disorder. Increasingly, kids are developing what used to be adult-onset diseases, such as type 2 diabetes, obesity, depression, cardiovascular disease and acid reflux, he says.

If you think your child may be reacting to something in his or her diet, the first step is to look for clues. “A lot of parents already suspect the answer,” says Kelly Dorfman, LND, author of What’s Eating Your Child? (Workman, 2011). Become a “nutrition detective,” she suggests, noting when and how possible symptoms arise.

Here are 7 ways to assess the evidence and find solutions.