Disadvantages
Dried prunes have been found to contain high doses of a chemical called acrylamide which is a known neurotoxin and a carcinogen. Acrylamide does not occur naturally in foods but is formed during the cooking process at temperatures > 100 degC. Although, the common drying mechanism of prunes does not involve high temperatures, formation of high amount of acrylamide has been reported in dried prunes as well as pears.
Read more about this topic: Prune