Enteropathy and intestinal malabsorption in patients treated with antihypertensive drugs. A retrospective cohort study

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.

From the Department of Family Medicine and Biomedical Research Institute (S. R. Lee, E. G. Lee, Y. H. Cho, E. J. Park, Y. Lee, J. I. Choi, R. Kwon, S. M. Son, S. Y. Lee); from the Department of Family Medicine (G. L. Kim, S. H. Lee, Y. J. Ra), Pusan National University Yangsan Hospital, from the Department of Family Medicine (Y. J. Kim, J. G. Lee, Y. J. Tak, Y. H. Cho, Y. H. Yi, S.H. Lee); Department of Medical Education (S. Y. Lee), Pusan National University School of Medicine, and from the Integrated Research Institute for Natural Ingredients and Functional Foods (S. Y. Lee), Yangsan, South Korea.