Containing no fat, especially used to describe milk, yogurt, or other dairy products from which fat has been removed.
Compound word from 'non-' (a prefix meaning not) combined with 'fat.' This marketing term became common in the 1960s-70s as health consciousness about cholesterol increased.
Nonfat dairy became popular in the 1970s-80s when doctors blamed saturated fat for heart disease, but ironically, removing fat required adding sugar to make nonfat products taste good—so we traded one health concern for another.
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