The provided line graph gives information on usage of three spreads (margarine, butter, low fat & reduced spreads) between 1981 and 2007, measured in grams.

Overall, the most striking feature is that at the end of the given period the yearly amount of consumed pastes diminished considerably, as opposed to to initial number. Although, at the beginning the butter was most heavily used, the low fat & reduced spreads upsurged and have taken the first place instead.

Now, turning to the details, we can see that initially in 1981 the total usage of spreads was higher amounting to something like 230 grams (margarine 90 grams and butter 140 grams) per year. So, although butter consumption grew steadily and reached about 160 grams in 1986, eventually it collapsed rapidly and reached 70 grams in 2001. At the same time, expenditure of margarine remained pretty stable throughout the 20 year period (from 1981 till 2001) and fluctuated within 80-100 grams range.

On the other hand, low fat and reduced spreads showing up only in 1996 with yearly consumption of 10 grams, since then had experienced soaring growth until 2001 (reaching almost 90 grams). However, since 2001 consumption of all three spreaded condiment in question decreased gradually and added up to around 160 grams in the whole (margarine 40 grams, butter 50 grams, and low fat and reduced spreads 70 grams).