# BMI-Specific Nutritional Education Priorities for Weight Management in Osteoarthritis

## TL;DR

This study shows that people with osteoarthritis and higher BMI have different dietary education needs compared to those with lower BMI, suggesting personalized approaches could improve weight and disease management.

## Contribution

The study identifies BMI-specific preferences for nutritional education topics among osteoarthritis patients, supporting tailored dietary interventions.

## Key findings

- HBMI participants showed greater interest in weight loss strategies and low-carb diets compared to LBMI participants.
- HBMI participants had less interest in plant-based diets and general supplements compared to LBMI participants.
- Both BMI groups desired evidence-based resources on joint health-promoting foods.

## Abstract

Background/Objectives: The educational needs of individuals with OA and obesity can drive personalized resources for effective dietary interventions that align patient interests with weight and disease management. Therefore, the purpose of the present study was to evaluate differences in nutritional education topics of interest between patients with OA who are characterized as having higher (≥30 kg/m2; HBMI) and lower BMI (<30 kg/m2; LBMI). Methods: Cross-sectional survey data (n = 296) were dichotomized into HBMI (n = 172; BMI: 38.67 ± 6.59 kg/m2) and LBMI (n = 124; BMI: 25.59 ± 3.00 kg/m2) groups. A mixed-method approach examined group differences across four primary domains: (i) strategies for weight management and healthy lifestyle, (ii) interest in vitamins and supplements, (iii) foods and nutrient with anti-inflammatory properties, and (iv) dietary patterns for weight loss. Logistic regression models compared topic interests between groups. Thematic analysis of open-ended responses captured additional insights. Results: Compared to LBMI participants, those in the HBMI group showed greater interest in weight loss strategies, emotional eating, and diets such as low-carbohydrate and ketogenic approaches, but less interest in general supplement information and plant-based diets. HBMI also had greater interest in practical strategies (e.g., feeling full, affordable foods) and reduced interest in certain anti-inflammatory foods. Both groups expressed a desire for evidence-based resources on foods that promote joint health. Conclusions: BMI-specific differences in nutritional education preferences highlight the need for tailored, patient-centered strategies in OA management. Addressing these differences may improve the effectiveness of education interventions and enhance patient–provider communication around diet and lifestyle in OA care.