fatty

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fatty

1. containing, consisting of, or derived from fat
2. (esp of tissues, organs, etc.) characterized by the excessive accumulation of fat
References in periodicals archive ?
Since customers think that less fatty meat is healthier in sense that linking fats of animal origin and red meat to cardiovascular diseases, fattier regions are generally low-priced by affecting customer demand in a negative way.
People with more belly fat also had fattier, less dense hip muscles.
It's great with the fattier meats such as lamb and pork, and, given its geographical origins in the Middle East and across North Africa, it's brilliant in zingy stews with herbs and grains, like tajines or even Biryanis.
Caption: A WORLDWIDE HEART: THE LIFE OF MARYKNOIL FATTIER JOHN J.
Te esta etimologicamente relacionado con etais, etait y ete en frances, formas del preterito imperfecto y del participio, respectivamente, del verbo etre (DeGraff 2002: 3; Fattier 2003: 3; Lefebvre 1998:118), cuya fonetica es /te/ y da lugar al marcador preverbal te.
The water trapped inside these flocs can make the sauce seem fattier than it really is and preserve its look, feel and flavor.
The Mediterranean diet is considered one of the world's healthiest, presenting usually a balanced mix of fattier foods, such as cheese, cured meats and olive oil, and vegetables and fruits.
But don't forget, your lad's laddy is also reducing in size (although it may just be protruding from a fattier pubis that makes it appear shorter) and the glans will change in colour as he grows older, too, while other parts of his lower anatomy may also start to swing like a Newton's cradle.
Washington, Sept 22 ( ANI ): A new study has found that football fans ate fattier meals the day after their teams lost a game, while the supporters of winning teams, by contrast, eat lighter food and in moderation.
Almonds, cashews, and pecans are the most popular, offering lighter alternatives to the fattier and heavier cow's milk.
Cheese and milk Protein content: 6-7 g per oz; 9-10 g per 1 cup Go for low-fat options-they generally contain more protein than fattier alternatives.
Richer and fattier fish--regardless of the type of culinary style in which they are prepared--will frequently demand a mineral element in a wine, Dingier says.