NCT02592460

Postoperative Pain and Polyamines-poor Diet (DOLAMINE)

Impact on Pain of a Preoperative Polyamines-poor Diet After Orthopedic Surgery of the Foot

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 542 (actual)
• Sponsor: Groupe Hospitalier Diaconesses Croix Saint-Simon · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Not accepted

Summary

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.

Conditions

• Postoperative Pain

Interventions

Type	Name	Description
OTHER	poor-polyamines diet	Patients in this will receive a poor-polyamines diet during a week before and a week after foot surgery
OTHER	high polyamines diet	Patients in this will receive a high-polyamines diet during a week before and a week after foot surgery

Timeline

• Start date: 2014-12-01
• Primary completion: 2017-07-01
• Completion: 2017-07-01
• First posted: 2015-10-30
• Last updated: 2019-02-15

Locations

1 site across 1 country: France