 In response, McNeil Nutritionals, along with an expert panel that included scientists from Duke University, Rutgers University, New York Medical College, Harvard School of Public Health, and Columbia University reported in "Regulatory Toxicology and Pharmacology" that the Duke study was "not scientifically rigorous and is deficient in several critical areas that preclude reliable interpretation of the study results".The other ingredients in Splenda—dextrose and maltodextrin—are listed as generally recognized as safe because of their long history of safe consumption.Sucralose may not be completely biologically inert, and a study showed that cooking with sucralose at high temperatures could cause it to degrade into potentially toxic compounds.