According to the Centers for Disease Control and Prevention (CDC), the national public health agency of the United States, traumatic brain injury is among the leading causes of mortality and disability worldwide. The consequences of TBI include diffuse brain atrophy, local post-traumatic atrophy, arachnoiditis, pachymeningitis, meningocerebral cicatrices, cranial nerve lesions, and cranial defects. In 2019, the economic cost of injuries in the USA alone was USD 4.2 trillion, which included USD 327 billion for medical care, USD 69 billion for work loss, and USD 3.8 trillion for the value of statistical life and quality of life losses. More than half of this cost (USD 2.4 trillion) was among working-age adults (25–64 years old). Currently, the development of new diagnostic approaches and the improvement of treatment techniques require further experimental studies focused on modeling TBI of varying severity.

The article provides a historical overview of the hygienic role of bread in the standards of military personnel allowances in the late XX — early XXI century. It is shown that the results of physiological and hygienic studies in the field of food hygiene conducted during this historical period contributed to domestic science, but were not fully implemented in optimizing the food rations of the Russian Armed Forces’ servicemen in the early 21st century. Despite this, in terms of the content of bread and bread products, the standards of military personnel’s allowances in Russia in the late 20th — early 21st centuries were quite consistent with similar standards for servicemen of leading foreign countries.