 2019 research revealed that when sucralose is heated to ≥246°F it may dechlorinate and decompose into compounds that are harmful enough to be a risk consumer health.The risk and intensity of this adverse effect is suspected to increase with rising temperatures.The German Federal Institute for Risk Assessment (BfR) published an advisory warning that cooking with sucralose could possibly lead to the creation of potentially carcinogenic chloropropanols, polychlorinated dibenzodioxins and polychlorinated dibenzofurans.