So I've just read that paper and it's very interesting. The vast bulk of it is about the danger of polymer processing aid used during the manufacturer of teflon and how they could leach during manufacture, use and product disposal.

The manufacture and disposal phases encompass environment pollution - important, but not relevant to safety during cooking.

The in-use section of the paper is largely about concentrations used in cosmetics (who knew?) and the potential affects.

What about cooking? There is one line that I could find in the paper - I may have missed something, of course. It says this:

"Fluoropolymer-coated food contact materials (e.g., metal cookware), if not properly pretreated, could lead to the leaching of nonpolymeric PFAS residuals into food during the use phase."

So - if not properly pretreated (I don't think the paper expands on what this means), it could lead to leaching. But the paper has nothing to say about whether this leaching occurs with everyday cookware and if so, if it happens at concentrations that could be harmful.

So I'm going to suggest that this paper does not present any evidence that non-stick pans are harmful to health during cooking.