In 2013, high fructose corn syrup was claimed, “to be the greatest demon in the food industry” (listverse.com). These unsupported claims even went so far as to “correlate” high fructose corn syrup with the increasing rise of diabetes and obesity in the US. While high fructose corn syrup is almost twice as sweet as normal sucrose and other sugars, scientific studies have shown that high fructose corn syrup is nothing more than concentrated amounts of fructose and glucose, common sugars found in the average table sugar (skepticalraptor.com).
The only potential negative speculation is that as the human body processes high fructose corn syrup, fructose and galactose are broken down in the liver and glucose emerges as one of the by-products. Glucose is controlled by insulin, which is either defective or nonexistent in diabetics, depending on which type of diabetes one is diagnosed with. Because high fructose corn syrup is much sweeter than typical sugar, the by-product glucose from the broken down high fructose corn syrup could negatively affect diabetics as their blood sugar may spike if they are not monitoring their levels.