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The Task Force was formed in early , following passage of an opposition motion in the House of Commons in November The motion called on Health Canada and the Heart and Stroke Foundation of Canada to co-chair a multi-stakeholder task force with a mandate to develop recommendations and strategies "to effectively eliminate or reduce processed Footnote ea trans fats in Canadian foods to the lowest level possible. Industrially produced trans fats are formed during partial hydrogenation, a process used by the food industry to harden and stabilize liquid vegetable oils.