People who eat a lot of red and processed meats have greater risk of developing bowel and lung cancer than people who eat small quantities, according to a new study at the National Cancer Institute.

Feature: Find Right Meat

Researchers studied data from a long-term study of more than 500,000 people over age 50. The participants -- who had never had cancer -- recorded their food for a year.

Those who were in the top fifth of meat intake had an increased risk of colon, liver and lung cancer when compared to those on the lowest fifth for meat eating.

The risks for other cancers were not raised, researchers said.

The authors of the study said the results show that 1 in 10 colorectal and lung cancers could be avoided with lower meat consumption.