The graph illustrates the usage of three different types of spreads (butter, margarine, and low-fat & reduced spreads) between 1981 and 2007. Throughout the period, the consumption of butter and margarine showed a downward trend, while low-fat spreads experienced a rise in popularity before slightly decreasing in the later years.
In 1981, butter was the most widely consumed spread, with a consumption of around 150 grams. However, its popularity started to decline after 1986, dropping to nearly 100 grams by 1991 and continuing to decrease steadily until 2007, when it reached its lowest level.
Margarine started at about 90 grams in 1981 and saw a slight decline in the mid-1980s. It then increased to around 100 grams by 1991 and remained stable for a few years before declining gradually from 1996 onwards.
Low-fat spreads emerged in 1996 and quickly gained popularity. By 2001, consumption had peaked at approximately 100 grams, surpassing both margarine and butter. However, after 2001, there was a slight decline in its consumption, but it remained the most widely used in the end.