The line graph illustrates the trends in the consumption of three types of spreads, namely Margarine, Low Fat & Reduced Spreads, and Butter, from 1981 to 2007.
Overall, while Butter and Margarine exhibited a steady decline in consumption throughout the period, Low Fat & Reduced Spreads experienced a notable increase, eventually surpassing the other two spreads.
In 1981, the consumption of Margarine and Butter was recorded at 140 grams, whereas Low Fat & Reduced Spreads began at a modest 20 grams. By 1986, Margarine consumption had risen to 160 grams, while Butter consumption decreased significantly to 100 grams. However, by 1991, the trend reversed, with Margarine dropping to 100 grams, Butter declining further to 50 grams, and Low Fat & Reduced Spreads increasing to 80 grams. The trend for Margarine continued a downward trajectory to 80 grams in 1996, while Low Fat & Reduced Spreads reached its peak of 80 grams at the same time, indicating a significant shift in consumer preference.
In the following years, Margarine consumption declined steadily to 60 grams by 2001, with a subsequent sharp decrease to 40 grams by 2007. Conversely, Butter consumption showed some fluctuations, beginning at 140 grams in 1981, peaking just below 160 grams in 1986, before dropping to approximately 70 grams in 1996 and further down to 50 grams by 2007. Meanwhile, Low Fat & Reduced Spreads, which began at only 20 grams, escalated to 70 grams in 2001, ultimately stabilizing at 40 grams in 2007. This late surge allowed Low Fat & Reduced Spreads to surpass Butter in consumption by the end of the period, highlighting a significant shift in health-conscious consumer behavior.