BOSTON -- It's well documented that eating too much red meat can increase your risk of heart disease, but now a new study has found another important health risk.

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NewsCenter 5's Heather Unruh has the details reported Tuesday that whether it's a juicy steak, a burger or deli meats, Americans savor the taste of red meat.

But eating red meats too often -- nine times or more a week -- ups your cancer risk considerably, according to a new study.

The American Cancer Society followed 150,000 people and tracked consumption of beef, pork, lamb and processed meats like cold cuts and bacon.

"For people who reported high consumption of red meat and processed meat on both questionnaires, that is long-term high consumption, we found about a 50 percent higher risk of colon cancer," American Medical Society Dr. Michael Thun said.

The study suggests you cut back red meat to twice a week. Author and registered dietician Liz Weiss said that you can find alternatives.

"You can look to ground chicken instead of ground beef. As far as luncheon meats, turkey is always a good option. You can look to some vegetarian sources. There's actually vegetarian bologna and vegetarian ham," Weiss said.

Fish and chicken may be the best choice. The study found impressive health benefits.

"In contrast to people who ate red meat or processed meat, those who ate more chicken and fish had a lower risk of colon and rectal cancer," Thun said.

In addition to cutting back on red and processed meat consumption, the American Cancer Society says you should get more exercise and avoid becoming obese -- proven ways to lower your colon cancer risk.

The National Cattlemen's Association reacted to the study. The group said that lean meat has been shown to have protective factors against cancer and that beef is an excellent source of selenium and zinc, which may play a role in cancer protection.