The consumer response to low fat and reduced spreads was positive initially, with a sharp rise from under 20 grams in 1996 to 80 grams by 2001, indicative of increasing health consciousness. However, the subsequent decline to 70 grams by 2007 suggests either market saturation or a potential shift in dietary trends post-2001 .

The consumption trends for spreads showed a decline in traditional fats like margarine and butter, while low fat spreads saw a rise until 2001, indicating a shift towards healthier options. Margarine consumption started at approximately 90 grams, fluctuated, and halved by 2007 to 40 grams. Butter began at 140 grams, peaked in 1986, then fell dramatically to 70 grams by 2007. In contrast, low fat spreads started under 20 grams in 1996, rose to a peak of 80 grams in 2001, before slightly falling to 70 grams by 2007. This suggests an increasing health consciousness influencing dietary preferences .

The decline in consumption of butter and margarine reflects a societal shift towards healthier eating as concerns over dietary fats grew. The rise in low fat and reduced spreads starting in 1996 aligns with growing awareness of the benefits of low-fat diets. The overall trends suggest a movement away from traditional fats towards options perceived as healthier, indicative of broader health trends that prioritized reduced fat intake .

Butter consumption began at 140 grams and ended at 70 grams, indicating a significant decline to half its initial level. This suggests a negative market trend for butter, possibly driven by consumers choosing lower fat alternatives as health concerns about saturated fats became more mainstream .

The consumption of low fat and reduced spreads peaked in 2001 at 80 grams. This trend was likely driven by the growing public awareness of the health impacts of dietary fats and the benefits of low-fat diets, possibly fueled by health campaigns and increasing interest in diet modifications to combat obesity and heart disease .

The slight decline in low fat and reduced spreads post-2001 could be due to several factors including market saturation, changing consumer preferences possibly influenced by emerging dietary trends like carbohydrate consciousness, or possibly doubts about the health benefits promised by low-fat products after initial enthusiasm waned .

From 1996 to 2007, margarine consumption declined sharply while low fat spreads increased initially before tapering off. Margarine's decline may be linked to health concerns over trans fats, driving consumers to healthier alternatives. Meanwhile, low fat spreads benefited from being perceived as healthier but faced later consumer scrutiny regarding their health benefits versus natural fats .

The erratic consumption trend in margarine from 1991 to 2001 could be attributed to changing public perceptions of the healthiness of margarine compared to other fats, possibly influenced by conflicting studies about trans fats present in some types of margarine. Additionally, increased competition from emerging low fat and reduced spreads during this period could have contributed to these fluctuations .

Between 1981 and 1986, butter consumption increased slightly to 160 grams but then experienced a dramatic decline to 70 grams by 2007. The initial increase contrasts sharply with the prolonged decline that followed, highlighting a significant shift in consumer attitudes, likely influenced by growing awareness of the health implications of saturated fats .

Margarine consumption began at over 80 grams, dipped, and recovered by 1991, followed by erratic behavior, ending at 40 grams in 2007. Conversely, butter started at 140 grams, increased insignificantly by 1986 before declining significantly to 70 grams by 2007. Both followed a downward trend, but margarine showed more fluctuations compared to the steadier decline of butter .