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The image shows a line graph with three different lines representing Margarine, Low fat & reduced spreads, and Butter; X-axis ranges from 1981 to 2007 in intervals of 5 years except for the last interval which is 6 years, Y-axis measures grams from 0 to 180 in intervals of 20; In 1981, Margarine has the highest grams at 160, Low fat & reduced spreads start at 0, Butter at 140; In 1986, Margarine decreases to 100, Low fat & reduced spreads rise to 80, Butter drops to 120; In 1991, Margarine and Butter intersect at 80 grams while Low fat & reduced spreads peak at 160; In 1996, Margarine rises to 100, Low fat & reduced spreads slightly dip to 140, Butter falls to 40; In 2001, Margarine drops to 60, Low fat & reduced spreads decrease to 100, Butter remains at 40; In 2007, Margarine remains at 60, Low fat & reduced spreads fall to 80, and Butter increases to 60 grams.
Given the complexity of the image, the above description may not be entirely accurate.
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The line graph illustrates the amount ofthree kinds ofspreads (margarine, butter, and low fat and reduced spreads) which were consumed from 1981 to 2007. Units are measured in grams.
Overall, the consumption ofmargarine and butter decreased over the period given, while for low fat and reduced spreads, it rose. At the start of the period, butter was the most popular spread. Margarine was the most widely consumed in the middle of the period but, by the end, low fat and reduced spreads was most popular.
With regards to the amount ofbutter used, it began at around 140 grams and then peaked at 160 grams in 1986 before falling dramatically to about 50 grams in the last year. Likewise, approximately 90 grams ofmargarine was eaten in the first year after which the figure fluctuated slightly and dropped to a low of40 grams in 2007.
On the other hand, the consumption oflow fats and reduced spreads only started in 1996 at about 10 grams. This figure, which reached a high ofjust over 80 grams five years later, fell slightly in the final years to approximately 70 grams in 2007.
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