The line graph illustrates the consumption trends of three distinct types of spreads—margarine, low-fat and reduced spreads, and butter—over a period spanning from 1981 to 2007.
Overall, while the consumption of both margarine and butter diminished significantly, the popularity of low-fat and reduced spreads surged, culminating in their dominance by the end of the observed period.
In 1981, butter was the most favored spread, with consumption beginning at approximately 100 grams. This figure declined steadily, dropping to around 60 grams by 1986, and subsequently fluctuating slightly between 60 and 80 grams until 2001. By 2007, its consumption had further decreased to about 40 grams. Margarine also exhibited a downward trend; it commenced at approximately 140 grams in 1981, peaked at 160 grams in 1986, and thereafter fell sharply to around 80 grams by 2007. The trajectory of these two spreads illustrates a clear decline in popularity over the 26-year span.
In contrast to the aforementioned trends, low-fat and reduced spreads commenced at a mere 10 grams in 1981. However, this category experienced a remarkable increase, accumulating to roughly 80 grams by 1991 before reaching its zenith of 100 grams in 1996. Despite a subsequent decrease to just above 40 grams by 2007, low-fat and reduced spreads managed to surpass margarine in consumption in 2001, marking a significant shift in consumer preferences. By the end of the period under review, low-fat and reduced spreads emerged as the predominantly consumed option, reflecting a broader trend towards healthier alternatives.