The line graph demonstrates the amount of three types of spreads consumed, including margarine, butter, and low fat and reduced spread, in grams between a 5-year gap from 1981 to 2007. Overall, the consumption of butter and margarine declined over the period, while low fat and reduced spread became increasingly popular. Butter was the most widely consumed spread at the beginning, whereas margarine and low fat spreads showed different trends throughout the period.
In 1981, butter was the most popular spread, with consumption approximately 140 grams. This figure increased to a peak of around 160 grams in 1986 before falling steadily to 100 grams in 1991. After that, butter consumption continued to decline, reaching about 70 grams in 1996 and 50 grams by 2007. Similarly, margarine consumption fluctuated during the first part of the period, decreasing from 90 grams in 1981 to 80 grams in1986 before rising to 100 grams in 1991 and remaining at this level until 1996.
In contrast, low fat and reduced spreads were first recorded in 1996, when it stood at only 10 grams. However, this figure increased dramatically to approximately 85 grams in 2001, making it almost as popular as margarine. By the end of the period, consumption of low fat spreads had fallen slightly to around 70 grams. Meanwhile, margarine experienced a sharp decline after 2001, dropping from about 85 grams to 40 grams in 2007.