Type 2 diabetes mellitus (DM) altered the quantity and quality of saliva by disturbing the salivary glands. The objective of this study was to examine the relation between the concentration of salivary total protein and viscosity in patient with poorly controlled type 2 DM. Whole unstimulated saliva samples were collected from 12 poorly controlled diabetic patients (diabetic group) and 16 non diabetics (control group). Diabetic group had fasting blood sugar ³ 126 mg/dL and HbA1c > 8%. Control group were matched on age and sex to diabetic group, and had fasting blood sugar < 100 mg/dL. Saliva was analyzed for concentration of total protein, flow rate and viscosity. The total protein concentration was measured by Bradford method. Statistical analyzed was done by using paired sample t-test to compare concentration of salivary total protein, flow rate and viscosity between diabetic and control group. Statistical analyzed was done by using Pearson test to correlate salivary flow rate and viscosity, and concentration of salivary total protein with viscosity. Neither concentration of salivary total protein nor viscosity differed significantly between the two groups. Significantly greater salivary flow rate was seen in diabetic group. However, no correlation was found between the salivary flow rate and viscosity or concentration of salivary total protein and viscosity in diabetic group. In conclusion, there was no significant correlation between concentration of salivary total protein and viscosity in poorly controlled diabetic.