Acrylic bone cement setting as the result of exothermic reaction of polymerization is accompanied by high temperature growth. This temperature shock may cause living tissue necrosis with subsequent implant loosening. Bioactivity lack of bone cements on the base of poly(methylmethacrylate) – methylmethacrylate also may be the reason of implant loosening. Developed bone cements on the base of poly(methylmethacrylate-2-ethylhexylmetharylate) – ethylmethacrylate-triethyleneglycol dimethacrylate as well as carboxylic groups containing cement on that base are the cements with less expressed temperature increase during polymerization. Isolated from pea beans and wheat bran dietary fibre was used as additive which was introduced into bone cement solid phase. The introduction of 20% of additive influenced bone cements setting parameters: peak temperature decreased and setting time increased. The mechanical properties of formed cements were determined from four- point bending tests and uniaxial compression. Pea beans dietary fibre introduction did not worsen mechanical properties of bone cements, whereas enhancement was noticed in some results. The introduction of the same amount of wheat bran dietary fibre caused the decrease of ultimate stress of both bone cements in bending and in compression. This additive introduction caused the decrease of apparent density of carboxylic groups containing cement what might compensate polymerizing mixture shrinkage. The changes probably were caused by difference in morphology of isolated pea beans and bran dietary fibre what was established by scanning electron microscopy. The data show that bone cement modification with pea beans and bran dietary fibre is promising for bioactivity rise of non ionogenic bone cement and bioactivity increase of carboxylic groups containing cement. Bran dietary fibre additive introduction might be proper only in small amount (3-9% in solid phase), also to diminish bone cement shrinkage.