The line graph illustrates the consumption trends of three spreads, namely margarine, low-fat and reduced-fat spreads, and butter, in grams per person per week.
Overall, the consumption of margarine witnessed a significant decline over the period presented, while butter consumption demonstrated a steady rise from its initial low point. On the other hand, low-fat and reduced-fat spreads enjoyed a surge in popularity, though this trend began to reverse towards the end of the period.
Margarine consumption began at 140 grams per person per week in 1981, and generally declined over the subsequent 26 years. After peaking at 160 grams in 1986, it decreased to 100 grams in 1991 and continued to fall to 80 grams in 1996. The consumption of margarine continued to decrease to 60 grams in 2001 and fell further to 40 grams in 2007.
Low-fat and reduced-fat spreads experienced a notable increase in popularity, rising from a mere 20 grams per person per week in 1981 to 60 grams in 1986 and 80 grams in 1991. This growth continued until 1996, when consumption peaked at 80 grams. Subsequently, the consumption of reduced-fat spreads experienced a slight decline to 70 grams in 2001 and fell dramatically to 40 grams in 2007. In contrast, butter consumption, which began at 140 grams in 1981, fell steadily to 100 grams in 1986 and to 50 grams in 1991. After reaching its lowest point in 1996 at 80 grams, butter consumption gradually rose to 90 grams in 2001 and then surged to 140 grams in 2007.