At Clermont-Ferrand University Hospital, end-of-life care is filled with tasty indulgences. And brain research is confirming why that makes for a good ending.
to the 50-year-old man with a neurodegenerative disease that left him unable to chew or swallow. Food, delivered by tube straight to his stomach, gave him no solace. But the lights were twinkling and the music playing and Virginie Guastella could not stand to see this man so far removed from the fun. So she diluted a little red wine and dropped it on his tongue. Not enough for him to swallow, just enough to saturate his taste buds and light the pleasure centers of his brain.
Guastella takes the opposite approach, prioritizing humanity over economy. Now years of intricate studies are leading researchers in neuroscience, psychology, and palliative care to a straightforward truth about the end of life, one that perhaps was obvious all along: Simple pleasures can make for a happier ending.four types of mint grow in an herb garden on the balcony off a kitchen in the palliative care unit at CHU. Cherry tomatoes too.
They do. Take François, a patient who was dying from kidney cancer at age 73. Soon after arriving at CHU, his sense of taste began returning and he told his wife he wished he could have some wine. “He said he wanted a nice red,” she says. One day, his lunch arrived with exactly that. His eyes lit up as he drank it. “At that moment, my husband wasn’t a patient anymore,” she says. “He found his humanity, his dignity, again.
In the years since, Berridge and others have continued to identify the regions that govern these highs. According to a paper published early in 2021 in, for example, the central nucleus of the amygdala stimulates wanting but not liking. And the circuitries for liking and wanting not only occupy different areas but also function differently. Liking is easy to disrupt, says Berridge. We move on to another favorite meal. We favor a crisp white wine in the summer and a full-bodied red in the winter.
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