10.1046/j.1365-263X.2003.00469.x 29 Uma E., Sze Theng K., Huan Yi L.L., Hong Yun L., Varghese E., Htoo Htoo Kyaw S. Comparison of Salivary pH Changes after Consumption of Two Sweetened Malaysian Local Drinks among Individuals with Low Caries Experience: A Pilot Study. Keywords: pH; caries; dental biofilm; carbonated beverages; saliva; artificial sweeteners EN pH caries dental biofilm carbonated beverages saliva artificial sweeteners 1776 10 11/17/22 20221101 NES 221101 1. Introduction The World Health Organization defines dental caries as "a localized, post-eruptive, pathological process of external origin involving softening of the hard tooth structure and proceeding to the formation of a cavity" [[1]]. The above differs from that reported by Brambilla, who identified greater acidification after exposure to the drink with sucrose (pH, 5.14 ± 0.05) compared with the solution with non-caloric sweeteners, such as rebaudioside A (pH, 7.11 ± 0.03) and stevioside (pH 7.06 ± 0.03). [Extracted from the article]