The line graph illustrates the consumption of three types of spreads (butter, margarine, and low-fat/reduced spreads) in grams from 1981 to 2007.Overall, butter was the most consumed spread at the start of the period, but its consumption declined sharply over time. Margarine followed a similar downward trend after an initial period of stability, while low-fat spreads, introduced in 1996, gained popularity and eventually became the most consumed spread by 2001, before slightly decreasing.
In 1981, butter consumption was the highest at 140 grams, nearly 50 grams more than margarine, which stood at 90 grams. Butter consumption rose briefly to a peak of 160 grams in 1986, before falling sharply to about 50 grams in 2007. Margarine consumption remained steady between 1981 and 1996, fluctuating around 80–90 grams, but after 1996, it decreased steadily, reaching 40 grams in 2007.
Low-fat spreads were introduced in 1996, starting at 10 grams. Their consumption increased rapidly, peaking at 80 grams in 2001, overtaking margarine. However, by 2007, their consumption had fallen slightly to 70 grams, making them the most consumed spread by the end of the period.
In summary, while butter and margarine experienced a continuous decline in consumption, low-fat spreads emerged as the most popular spread after their introduction, reflecting changing preferences over the period