Which of the following conditions can lead to reactive hypoglycemia?

Reactive hypoglycemia occurs when there is a significant drop in blood glucose levels after eating, often caused by an overproduction of insulin following a meal. This response can be triggered by the consumption of carbohydrates, which stimulate insulin secretion to manage the rise in blood glucose.

Excessive insulin secretion post meals is a primary mechanism in reactive hypoglycemia. After ingesting carbohydrates, particularly sugars, the body responds by releasing insulin to lower blood sugar levels. However, in some individuals, the insulin response may be exaggerated, leading to a rapid decline in blood sugar levels that causes symptoms such as sweating, shakiness, and confusion.

Other choices don't directly relate to the common causes of reactive hypoglycemia. While dietary carbohydrate intake can influence insulin secretion, stating it as a solitary cause ignores the complex response involved. Prolonged fasting typically leads to hypoglycemia from lack of food intake, rather than an insulin response to carbohydrates. Similarly, a strict low-fat dietary regimen does not inherently cause the excessive insulin secretion that characterizes reactive hypoglycemia.