The line graph illustrates the amount of three types of spreads (margarine, low fat & reduced spreads, and butter) consumed from 1981 to 2007.
Overall, the consumption of margarine and butter decreased over the years, whereas low fat & reduced spreads increased. At the start of the period, butter was the most popular spread. Margarine was the most commonly consumed spread during the middle period however, low fat & reduced spreads were the most popular by the end of the period.
Initially, approximately 140g of butter was consumed in 1981, peaking close to 160g consumed in 1986, before drastically declining to 50g of butter used in 2007. In 1981, 90g of margarine was consumed, fluctuating between 80g and 100g consumed from 1986 to 2001. Margarine then experienced a drop to 40g in 2007.
On the other hand, the consumption of low fat & reduced spreads only began in 1996 at roughly 10g. The consumption of low fat & reduced spreads increased significantly to above 80g consumed in 2001, but slightly decreased to approximately 70g in 2007.
