At regular cooking temps, the chemicals still leach into the food. Also, you should throw a teflon pan out if it has a single scratch, since it leaches much more rapidly after that.
I don’t think Teflon leaches into food at normal cooking temperatures (it’s a very stable chemical), but even if it did, it’s totally fine, as Teflon is biologically inert. It is used in medicine for implants, catheter linings etc.
It leaches estrogen analogues (sometimes called xenoestrogens), and ~ 100% of people alive today have biologically active levels of those compounds in their blood.
In particular, Teflon brand nonstick coating contains PTFE and PFOAs. This has been settled science for at least 20 years.
