Postoperative Pain and Polyamines-poor Diet (DOLAMINE)

Groupe Hospitalier Diaconesses Croix Saint-Simon

Status

Completed

Conditions

Postoperative Pain

Treatments

Other: poor-polyamines diet

Other: high polyamines diet

Study type

Interventional

Funder types

Other

Identifiers

NCT02592460

WGF_2014-2

Details and patient eligibility

About

Animal studies have shown that the level of pain sensitivity is highly dependent on the amount of polyamines in food. This fundamental observation of a nutritional approach to pain led the authors to develop diets completely depleted in polyamines whose anti-nociceptive properties have been confirmed in animals.

Postoperative pain after foot surgery are currently fairly well controlled but at the cost of a high consumption of grade II analgesics which is associated with a high rate of side effects (nausea, vomiting ...). The investigators' hypothesis is that a diet low in polyamines may have an additive effect on pain control and reduce the consumption of level 2 analgesics.

The objective of this study is to show the efficacy of a polyamines-poor diet on postoperative pain in ambulatory surgery of the foot.

Enrollment

542 patients

Sex

All

Ages

18+ years old

Volunteers

No Healthy Volunteers

Inclusion criteria

foot ambulatory orthopedic surgery
surgery scheduled at least 10 days after the inclusion consultation

Exclusion criteria

other diet susceptible to interfere with the poor or high-polyamines diets (e.g. diabetic patients)
contraindication to tramadol or to NSAIDs
pregnant or breastfeeding woman
patient under legal protection
patient's opposition to participate in the study
poor understanding of French
absence of affiliation to social security
participation to another study