Which is Worse, Fruit or Table Sugar?

Isn't it strange that fructose (fruit sugar) and glactose (milk sugar) have "approximately ten times the glycation activity of glucose"?

Table sugar is 50/50 glucose-fructose; high fructose corn syrup is 45/55 glucose-fructose - not a huge difference.

"The high-fructose corn syrup used in most soft drinks and other sweetened beverages in the U.S. contains about 55% fructose and 45% glucose, compared to the 50/50 fructose-glucose ratio found in table sugar." 

 

To me, with my *fetishization of expertology*, the following Wikipedia excerpt is interesting:

 

Glycation is the first step in the evolution of these molecules through a complex series of very slow reactions in the body known as Amadori reactions, Schiff base reactions, and Maillard reactions; which lead to advanced glycation endproducts (AGEs). Some AGEs are benign, but others are more reactive than the sugars they are derived from, and are implicated in many age-related chronic diseases such as cardiovascular diseases (the endothelium, fibrinogen, and collagen are damaged), Alzheimer's disease (amyloid proteins are side-products of the reactions progressing to AGEs),^[7][8] cancer (acrylamide and other side-products are released), peripheral neuropathy (the myelin is attacked), and other sensory losses such as deafness (due to demyelination). This range of diseases is the result of the very basic level at which glycations interfere with molecular and cellular functioning throughout the body and the release of highly oxidizing side-products such as hydrogen peroxide.

Long-lived cells (such as nerves and different types of brain cell), long-lasting proteins (such as crystallins of the lens and cornea), and DNA may accumulate substantial damage over time. Cells such as the retina cells in the eyes, and beta cells (insulin-producing) in the pancreas are also at high risk of damage^{[citation needed]}. Damage by glycation results in stiffening of the collagen in the blood vessel walls, leading to high blood pressure, especially in diabetes.^[9] Glycations also cause weakening of the collagen in the blood vessel walls^{[citation needed]}, which may lead to micro- or macro-aneurisms; this may cause strokes if in the brain.

Red blood cells have a consistent lifespan of 120 days and are easily accessible for measurement of recent increased presence of glycating product. This fact is used in monitoring blood sugar control in diabetes by monitoring the glycated hemoglobin level, also known as HbA1c.