Mental Disorders of Local Wars Veterans Suffered from Traumatic Brain Injury
https://doi.org/10.36107/hfb.2020.i1.s168
Abstract
264 veterans of the local wars which have passed treatment in psychiatric unit of military hospital were surveyed. Groups of comparison included the career military servicemen and retires, who were not taking part in combat actions. The first group (296 people) included all patients who passed treatment in psychiatric hospital department in 1999. Second comparison group (125 people) was completed from patients of psychiatric hospital department in such manner as to correspond not only to the middle age, but also to the age distribution curve of the main group.
The frequency of organic mental disorder due to brain trauma appeared more often among combat veterans (30.3%) than among the patients who were not taking part in the actions (7.4% and 12%, respectively). In all three compared groups the non-psychotic symptoms were prevalent. The symptoms of stress disorders were the main difference of veterans from other patients. The combat-related personality disorders (30%) and intrusive symptoms (21.3%) were among them. The occurence of excitability in veterans with organic mental disorder due to brain trauma (56.3%) has not significant difference from the comparison groups (68.2% and 80% respectively). But in veterans the hyperarousal symptoms were often associated with personality disorders and aggressive behavior. The psychopathology among veterans with organic mental disorder due to brain trauma with predominant functional or neurotic register symptoms (56 people) and veterans with diagnosis of neurotic disorder or adjustment disorder (51 people) was compared and the appreciable differences in their symptoms were not diagnosed.
About the Author
A. M. Reznik
Moscow University of Food Production
Russian Federation
Russian Federation
Aleksandr M. Reznik
11 Volokolamskoe highway, Moscow, 125080
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For citations:
Reznik A.M. Mental Disorders of Local Wars Veterans Suffered from Traumatic Brain Injury. Health, Food & Biotechnology. 2020;2(1):11-23. (In Russ.) https://doi.org/10.36107/hfb.2020.i1.s168
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