Research in 2019 revealed that when sucralose is heated to ≥248 °F (120 °C) it may dechlorinate and decompose into compounds that are harmful enough to 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. The BfR recommended that manufactures and the general public avoid baking, roasting, or deep frying any sucralose-containing foods until a more conclusive safety report is available. Furthermore, adding sucralose to food that has not cooled was discouraged, as was buying sucralose-containing canned foods and baked goods. Since the boiling point of water is 212 °F there is no advisory on boiled foods or sucralose-containing beverages.