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.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
QUADRUPLE
Enrollment
542
Patients in this will receive a poor-polyamines diet during a week before and a week after foot surgery
Patients in this will receive a high-polyamines diet during a week before and a week after foot surgery
Groupe hospitalier Diaconesses Croix Saint Simon
Paris, Île-de-France Region, France
Percentage of patients whose worst pain, as measured on an visual analogic scale ranging from 0 mm to 100 mm, was at least once rated as 30 mm or more.
The worst pain will be assessed retrospectively the eighth day after surgery
Time frame: Eight days after surgery
Percentage of patients with a need for grade II analgesics
Time frame: Eighth day after surgery
Overall tramadol consumption , expressed in mg.
Time frame: Eight days after surgery
Worst pain, expressed in mm, measured on an visual analogic scale ranging from 0 mm to 100 mm
The worst pain will be assessed retrospectively the eighth day after surgery
Time frame: Eight days after surgery
This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.