The line graph illustrates the consumption patterns of three different types of spreads – margarine, low-fat and reduced spreads, and butter – between 1981 and 2007, measured in grams.
Overall, the period witnessed a significant decline in the consumption of butter and margarine, whereas low-fat and reduced spreads, despite being introduced much later, experienced a dramatic rise in popularity, ultimately overtaking the other two spreads by the end of the timeframe.
In 1981, butter was by far the most popular spread, with consumption starting at approximately 143 grams. Although it peaked at nearly 160 grams in 1986, its intake plummeted sharply over the next decade, dropping to 100 grams in 1991 and further down to 70 grams by 1996. Despite a more gradual decrease in the final years, butter consumption finished at its lowest point of around 50 grams in 2007.
Margarine followed a fluctuating but downward trajectory. It began at 90 grams in 1981, dipped slightly in 1986, and then rose to match butter at 100 grams in 1991. After plateauing until 1996, margarine consumption fell steadily, ending the period at 40 grams, making it the least consumed spread by 2007. Conversely, low-fat and reduced spreads were not recorded until 1996, starting at a mere 10 grams. However, this figure surged exponentially to peak at about 85 grams in 2001, before experiencing a marginal decline to roughly 70 grams at the close of the period, securing its position as the leading spread.