The line graph illustrates the amount of three types of spreads – butter, margarine, and low-fat or reduced-fat spreads – consumed per person per week in a particular country from 1981 to 2007.
Overall, the data reveal a marked shift in consumer preferences over the 26-year span. While the consumption of butter and margarine fell dramatically, low-fat and reduced-fat spreads experienced a rapid and sustained rise, ultimately becoming the most widely consumed category.
At the start of the period, butter was by far the most popular spread, with weekly consumption at approximately 140 grams per person. This figure climbed briefly, reaching a peak of around 160 grams in 1986. However, from that point onward, butter intake dropped sharply and continuously, falling to just under 80 grams in 1996 before declining further to about 50 grams by 2007.
Margarine followed a similar downward trajectory, although the change was more gradual. Beginning at roughly 90 grams, its consumption remained relatively stable during the 1980s. After 1991, however, margarine use began to decrease steadily, eventually reaching around 40 grams at the end of the period, making it the least consumed spread.
In contrast, low-fat and reduced-fat spreads showed the opposite pattern. Introduced in 1996 at a minimal level of roughly 10 grams, this category expanded rapidly. It surpassed margarine in the early 2000s and overtook butter shortly thereafter. By 2007, consumption had increased eightfold, reaching approximately 80 grams, which positioned it as the most preferred spread.