Ever-increasing growth of diabetes and irreparable effects resulting from it reveal the importance of considering this disease. Regarding the effects resulting from ansulin and other chemical medicines consumption, the use of medicinal herbs has been examining for a long time ago. In the study, Effect of bread enrichment by fenugreek seed flour on diabete type2 were examined.To this end,regarding that bread is the most frequently-used food of people and in order to compensate nutritional deficiency of bread and examine medicinal effects of fenugreek seed on blood biochemical indicators (glucose,cholesterol,triglicirid,HDL,LDL) in patients suffering from diabetes type 2 ,fenugreek seed was used in bread formulation and fenugreek leaf was used to improve bread taste. In this regard, chemical composition of wheat flour, bran and fenugreek seed flour were first measured and then compared with each other. Bitter taste of fenugreek seeds reduced its usein food stuffs. Therefore,to determine mix percentage,breabs containing 5,10,15 and 20 percent fenugreek seeds were sensorily evaluated by panel test Finally,the bread with the formulation of 20 percent bran and 5 percent fenugreek seed flour and 2 percent fenugreek leaf was prepared and the effect of fenugreek seed on staling process was evaluated in these times: immediately after baking,24 and 48 hours after baking.42 patients suffering from diabetes were selected as the population to determine the medicinal effects of the produced bread. These patients were houcewife women suffering from diabetes type 2 within the age limit of 50-60. Then fenugreek seed free bread was baked and given to patients for 14 days to equalize base bread of people in terms of composition and bran degree and to examine medicinal effect of fenugreek seeds. After this step,5 percent fenugreek seed flour was added to the formulation and patient consumed the bread for 7 days. This step was as follows: each patient an average of 7 gram fenugreek seed in a day.Afterwards, the bread with the same formulation was given to patients for another14 days. After this step, fenugreek seed was omitted from the formulation and the bread was given to patients for another 7 days to examine the effect of fenugreek omition from diet. At the end of each step,blood serum biochemical indicators (glucose,cholesterol, trigliserid, HDL, LDL) of patients were measured. Data was analysed using , 18.0, software,SAS, software , ANOVA tables , Dankon tests and paired to the results in the part of flour and bread showed that protein, fat,fiber and ash content in the flour of fenugreek seed was significantly more than wheat flour(p 0.05) and adition of fenugreek seed to bread significantly increased nutritional value of bread (p 0.05). The results showed that consumption of 7 gram of fenugreek seed flour added to bread for 21 days, significantly decreased glucose