%0 Journal Article %T Tolerance and efficacy of a polyamine-deficient diet for the treatment of perioperative pain %+ Service d'anesthésie réanimation chirurgicale [Rennes] %+ CHU Pontchaillou [Rennes] %+ CHU de Bordeaux Pellegrin [Bordeaux] %+ Hôpital Pasteur [Nice] (CHU) %+ Hôpital de Hautepierre [Strasbourg] %+ Département d'anesthésiologie [CHU Caen] %+ Service de réanimation médicale polyvalente [CHU Cochin] %+ CHU Gabriel Montpied [Clermont-Ferrand] %+ SLB Pharma %A Estebe, Jean-Pierre %A Degryse, Cécile %A Rezzadori, Gilles %A Dimache, Florin %A Daccache, Georges %A Le Naoures, Alain %A Belbachir, Anissa %A Schoeffler, Pierre %A Sérandour, Anne-Laure %< avec comité de lecture %@ 0899-9007 %J Nutrition %I Elsevier %P In press %8 2016 %D 2016 %R 10.1016/j.nut.2016.02.018 %K NMDA receptors %K diet %K perioperative pain %K pain %K polyamines %K spine surgery %Z Life Sciences [q-bio]/Human health and pathology/Surgery %Z Life Sciences [q-bio]/Food and NutritionJournal articles %X Background: Polyamines have been identified as pain agonists and interact with NMDA receptors. A prospective, randomized, multicenter, and blinded phase II clinical trial was conducted to evaluate a polyamine-deficient diet for the treatment of perioperative pain in patients during spinal surgery. Material and Methods: All analyses followed the intention-to-treat principle. The trial was designed to evaluate the dose-ranging effect of a low polyamine diet with respect to a total (group 1) or partial (group 2) polyamine diet on perioperative pain (7 days before and 5 days after surgery). Pain (numerical scale at rest and motion), Quality of life questionnaires (Brief Pain Inventory, EIFEL questionnaire, and Short Form-12 acute questionnaire), and tolerance of and compliance with the nutritional program were measured.Results: Compliance (preoperatively: 100% in group 1 and 83% in group 2; postoperatively: 83% in group 1 and 71% in group 2) and tolerance were good. After seven days of the diet before surgery, a trend of decrease on pain was observed in group 1 whereas no effect was observed in group 2 (P = 0.144). This analgesic effect became significant in group 1 in the subgroup of patients with initial high levels of pain (NS ≥ 4) at rest (P = 0.03). and on motion (P = 0.011). Quality of life was significantly improved in group 1 (P = 0.0465). In the post-operative period, pain was significantly decreased in group 1 compared to group 2 at rest (P = 0.022). and on motion (P = 0.029). The effect was significantly better on patients with higher initial pain both at rest (P = 0.013) and on motion (P = 0.005) in group 1 compared to group 2.Conclusion: Suppression of polyamines from the diet offers a nutrition-based treatment option for perioperative pain reduction independent of and complementary to typical analgesic approaches %G English %2 https://univ-rennes.hal.science/hal-01290418/document %2 https://univ-rennes.hal.science/hal-01290418/file/Tolerance%20and%20efficacy%20of%20a%20polyamine-deficient%20diet-accepted.pdf %L hal-01290418 %U https://univ-rennes.hal.science/hal-01290418 %~ UNIV-RENNES1 %~ APHP %~ HL %~ STATS-UR1 %~ COMUE-NORMANDIE %~ UR1-HAL %~ TEST-UNIV-RENNES %~ TEST-UR-CSS %~ UNIV-RENNES %~ UNICAEN %~ CHU-CLERMONTFERRAND