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Postoperative Pain and Polyamines-poor Diet (DOLAMINE) — DOLAMINE  

Postoperative Pain Clinical Trial

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

Clinical Trial 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.

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT02592460
Study type Interventional
Source Groupe Hospitalier Diaconesses Croix Saint-Simon
Contact
Status Completed
Phase N/A
Start date December 2014
Completion date July 2017
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