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

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.

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

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.

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