I see online a lot of talk of the temperature and off-gassing relationship. I've also heard that it's slightly misleading because it's temperature and time depe

I see online a lot of talk of the temperature and off-gassing relationship. I've also heard that it's slightly misleading because it's temperature and time dependent, where the temperature risk has to occur in such a short period of time that it doesn't reflect cooking use. However, I could not find the off-gassing studies; do you have links? It seems like the temp of 340C most often cited, apparently from a DuPont study.