The line graph illustrates the consumption levels of three different types of spreads – margarine, low-fat and reduced spreads, and butter – measured in grams over a 26-year period from 1981 to 2007.
Overall, it is clear that butter experienced a significant downward trajectory, moving from the most popular spread to the least consumed by the end of the period. Conversely, while margarine also saw an overall decline despite some volatility, low-fat and reduced spreads witnessed a rapid rise after their introduction in 1996, eventually overtaking both other categories.
In 1981, butter was the most consumed spread, standing at approximately 140 grams. After a brief peak at 160 grams in 1986, its consumption plummeted dramatically, falling to around 50 grams by 2007. Margarine consumption followed a different pattern; it started at about 90 grams and fluctuated throughout the 80s, peaking in 1991 and 1996 at 100 grams. However, following 1996, it saw a steady decline, ending the period at 40 grams, just below butter.
Low-fat and reduced spreads were not recorded until 1996, at which point they started at a modest 10 grams. However, this figure rocketed to over 80 grams by 2001, surpassing both butter and margarine within just five years. Despite a slight dip in the final years to approximately 70 grams, this category remained the dominant choice among consumers by the conclusion of the period.