The line graph illustrates the amount of intake of three types of spreads (margarine, butter and low fat and reduced spreads) between 1981 and 2007. Units are measured in grams.
Overall, there was a gradual decline in butter’s consumption after reaching its peak in 1986 compared to low fat and reduced spread’s dramatic rise following its introduction in 1996. Margarine’s consumption on the other hand fluctuated throughout most of the period given, until 2001, after which it suffered a steep drop in consumption, to become the least consumed type in 2007.
Initially, in 1981, butter’s consumption was slightly above 140 grams versus margarine’s at almost 90 grams. Butter’s intake went up to peak at just below 160 grams compared to margarine’s approximately 80 grams in 1986. Consumption in butter then suffered a steady decrease to reach about 50 grams by 2007. Margerine’s fluctuation in consumption stopped in 2001 to steadily fall and reach roughly 40 grams in 2007.
On the other hand low fat and reduced spreads’ consumption recorded only about 10 grams in 1996, after which it significantly grew to reach a high of above 80 in 2001, then after a gradual decline recorded below 80 grams in 2007.