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.

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