Over the past 35 y the prevalence of obesity has risen concurrently with an increased availability of added sugars in the food supply.

a 20% increase in the availability of caloric sweeteners (sugars) in the United States from 1970–1974 to 2000

More recently, the intensity of the debate was fueled by the hypothesis that introduction in the 1970s of high-fructose corn syrup (HFCS) as a caloric sweetener in beverages was specifically at fault (4). HFCS was proposed to lead to obesity because fructose bypasses food intake regulatory systems and favors lipogenesis.

HFCS has primarily been used to substitute for sucrose as a caloric sweetener rather than to be used in addition to sucrose.

There is no evidence that the ratio of fructose and glucose consumed from sugars has changed over the past 4 decades as a result of HFCS replacing sucrose in many applications.

Thus, there is no evidence that sucrose—when consumed in its intact form—would confer any benefits over HFCS