The provided line graph illustrates the trends in the consumption of three different types of spreads (margarine, low fat and reduced spreads, and butter) between 1986 and 2007.
Overall, it is clearly seen that the consumption of both butter and margarine experienced a downward trend over the given period. In contrast, the intake of low fat and reduced spreads saw a significant increase, eventually becoming the most popular choice among the three.
Looking at the details, butter was by far the most widely consumed spread in 1986, starting at a peak of 160 grams. However, this figure experienced a steady decline over the years, dropping to roughly 50 grams by 2007. Margarine consumption started at exactly half the amount of butter (80 grams) in 1986. It rose to 100 grams in 1991, at which point it intersected with the declining butter line. Margarine intake then plateaued for five years before gradually decreasing to a final low of exactly 40 grams in 2007.
Low fat and reduced spreads were introduced to the chart later, in 1996, beginning at a mere 10 grams. This category saw a dramatic surge, peaking at 80 grams in 2001. Although it experienced a slight drop to approximately 70 grams in 2007, it remained the most highly consumed spread at the end of the 21-year period.