The line graph illustrates the amount of three types of spreads (margarine, low fat & reduced spreads, and butter) consumed from the year 1981 and 2007. Units are measured in grams.
Overall, both the trend of butter and margarine intake decreased, with butter consumption taking a much steeper fall. Low fat & reduced spreads consumption, on the other hand, rose rapidly in the given period.
Originally, people enjoyed butter more than margarine, with a difference of 50 grams in consumption (140 g and 90 g for butter and margarine respectively). Afterwards, a peak of 160 grams of butter intake was eaten in 1986 before plummeting down to 50 grams in the last year. Margarine consumption, similarly, fluctuated until the middle of the period, after which it declined by half between 2001 and 2007 by around 40 grams.
Although just introduced in the middle of the period (1996), low fat & reduced spreads swiftly took popularity as its consumption shot up from 10 grams in 1996 to 80 grams in a matter of 5 years, and became the most consumed spread among the 3 in 2007, despite its consumption amount falling slightly by 10 grams.