The line graph illustrates the consumption, in grams per person, of three different spreads – Margarine, Lowfat & reduced spreads, and Butter – over a 26-year period, from 1981 to 2007.
Overall, the data shows a clear trend away from the consumption of traditional spreads like Margarine and Butter towards the category of Lowfat & reduced spreads. Lowfat & reduced spreads emerged as the most popular choice by the end of the period, despite a dramatic start by Margarine.
In 1981, Margarine was the most consumed spread, starting at roughly 140 grams. It peaked significantly in 1986 at about 160 grams before entering a continuous decline, plummeting to its lowest figure of around 40 grams in 2007.
Conversely, Lowfat & reduced spreads began at zero consumption in 1981 but saw a sharp and steady increase after 1996, eventually surpassing the other two categories and peaking at approximately 90 grams in 2001. Consumption dipped slightly towards 2007 but remained the highest.
Butter consumption remained the most stable throughout the period. It started at around 90 grams, dipped to 80 grams in 1986, and then remained relatively consistent at about 100 grams from 1991 to 1996, before dropping to approximately 50 grams by 2007. In 1991, Butter and Margarine briefly consumed the same amount, around 100 grams.