nonfatty

Nonfatty means having little or no fat. It is most often used of foods, especially meat, fish, dairy products, and prepared dishes regarded as lighter or leaner than richer alternatives. The term may indicate either that fat has been deliberately removed or simply that the food is naturally low in fat, depending on context. In modern American and British food labeling, “nonfat” is the more usual standardized term, while “fat-free” is also common. “Nonfatty” nevertheless remains clear and useful in general writing, particularly when describing the texture or nutritional character of a dish without making a formal labeling claim. Its meaning is straightforward: it distinguishes foods that do not contain the substantial oil or richness associated with fatty ingredients. Although not rare, it sounds somewhat more formal or traditional than the shorter “nonfat” and is encountered less often in everyday speech.

Having little or no fat. In food contexts, it describes something whose fat content has been reduced or removed.

Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.

Where does nonfatty come from?

“Nonfatty” was formed in English with the prefix “non-,” meaning “not,” and the adjective “fatty.” The combination has been in use since the 19th century, following the broader development of the prefix “non-” in English during that period. Its components reflect the same semantic opposition expressed by “nonfat” and “fat-free.”

How nonfatty is actually used

This word is less common than “nonfat” or “fat-free” in contemporary food labeling. “Nonfat” generally means that fat has been removed to meet a regulatory standard, whereas “nonfatty” can more generally describe food that contains little fat.

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Rhymes with nonfatty