What condition would make a person intolerant to meat cured with whey?

Lactose intolerance is the correct choice because individuals with this condition have difficulty digesting lactose, a sugar found in milk and dairy products, including whey. Whey is a byproduct of cheese production that contains lactose; thus, meat cured with whey would pose a problem for someone who is lactose intolerant. When they consume products containing lactose, they may experience digestive distress, such as bloating, diarrhea, and gas, due to the inability to properly break down lactose.

The other options do not specifically relate to an intolerance involving whey. For example, diabetes involves blood sugar regulation and does not inherently affect lactose digestion. Post-gastrectomy patients may have a variety of dietary restrictions based on their specific situation, but this does not directly lead to lactose intolerance. People who undergo duodenectomy have parts of their intestines removed, which may influence nutrient absorption but is not directly tied to whey intolerance. Hence, lactose intolerance clearly defines the specific intolerance relevant to the consumption of meat cured with whey.