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Abstract
As shown in 309 pregnant participants in the Ten‐State Nutrition Survey and in 24,514 pregnant participants in the National Collaborative Study of the National Institute of Neurological and Communicative Disorders and Stroke, hemoglobin levels in pregnant black women tend to be systematically lower than in their white counterparts by 0.64–0.74 g/100ml and by a percent closely comparable to that in non‐pregnant black and white women of comparable age.