With one exception, HFCS is lower in fructose than common natural alternatives. Cane sugar is 50% fructose. HFCS used in food is typically 42% fructose. Fruit juice is extremely high in fructose, whence “fructose” got its name. The HFCS used in sweetened beverages is 55% fructose, which is only marginally higher than cane sugar.

The only way to avoid fructose is to avoid natural sugars. HFCS is created by taking a low-fructose sugar and modifying it to have fructose levels more similar to natural sugars.