Consumer alert: Pregnant women should avoid eating tuna, including tuna salad sandwiches, sushi, and grilled tuna steaks, a new study from Consumer Reports says. “We’re particularly concerned about canned tuna, which is second only to shrimp as the most commonly eaten seafood in the U.S.,” Jean Halloran, director of Food Policy Initiatives at Consumers Union, the advocacy arm of Consumer Reports, said in a statement. “We encourage pregnant women to avoid all tuna.”

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The report released Thursday takes strong exception to previous advisories from the Food and Drug Administration and the Environmental Protection Agency that tuna eaten in moderation does not pose a health hazard. In June, an advisory from the FDA and EPA recommended that pregnant women, breastfeeding mothers, women who plan to become pregnant, and children should eat a variety of fish – between 8 and 12 ounces a week – but they should choose fish with lower mercury contents. The agencies recommended avoiding tilefish from the Gulf of Mexico, shark, swordfish and king mackerel.

The FDA, defending its analysis, suggested Consumer Reports was exaggerating the risks of eating tuna.

Gavin Gibbons, a spokesperson for the National Fisheries Institute, an advocacy group, told The Fiscal Times that Consumer Reports is “clearly out of step with mainstream published peer-reviewed science.”

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U.S. commercial and recreational saltwater fishing produced more than $199 billion in sales in 2012, a seven percent increase over the previous year, the National Oceanic and Atmospheric Administration reported last April. The report also said the commercial fishing industry supported 1.3 million jobs in 2012 in fishing and across the broader economy.”

Environmentalists and health experts have long warned of the risks of eating fish tainted with mercury because of ill effects on the development of the brain and nervous system. Consumer Reports agrees in general with federal agencies that fish can be an important part of a diet and provides high-quality protein and omega-3 fatty acids.

Consumer Reports based its study on a review of data provided by the FDA and EPA. The organization particularly disagrees with the FDA and EPA’s recommendation of canned light tuna as a low-mercury consumer choice. Light tuna makes up about 70 percent of canned tuna consumption in the U.S., and Consumer Reports says 20 percent of the samples the FDA has tested in the past 10 years contained almost double the average level listed by the agency.