The line graph illustrates the amount in grams consumed for margarine, butter, low and reduced-fat spreads from 1981 to 2007.
Overall, butter was the most consumed spread; however, it experienced a significant decline. Margarine saw a period of fluctuation and then a decrease. In contrast, low and reduced-fat spreads soared dramatically at the end of the period.
In 1981, individuals consumed butter more than any other kind of spread, with just over 140 grams being used. In the same year, margarine consumption was recorded at around 90 grams, and five years later, margarine consumption decreased to 80 grams; however, the amount of butter consumed reached its peak at nearly 160 grams. Afterwards, butter’s trend experienced a dramatic decline to 100 grams, the same amount as margarine, which stayed stable for the next five years, even though the other continued to decrease.
By 1996, a new type of spread emerged, known as low and reduced-fat spreads. Although it was not consumed much, with only around 10 grams being used that year, it saw a significant soar, reaching more than 80 grams of usage by 2001, to equal that of margarine, but more interestingly surpassing the amount in grams for butter. By the end of the period, low-fat spreads still topped at nearly 70 grams; on the other hand, butter returned to being consumed more than margarine.