High-Fructose Corn Syrup And Sucrose - Is There A Health Difference? | Science 2.0

High-Fructose Corn Syrup And Sucrose - Is There A Health Difference? | Science 2.0: 
"High-fructose corn syrup (HFCS) is made from corn starch whereas sucrose us usually made from sugarcane or beets. 
Because starch itself is a simple sugar, a chain of glucose molecules joined together, once it's broken down into individual glucose molecules, it's corn syrup, which is essentially 100% glucose. 
It becomes high-fructose corn syrup when enzymes are added.
HFCS is sometimes called isoglucose and is used in the food industry to sweeten processed foods such as soft drinks, creams, cakes, confectionery, yogurts etc. to keep costs lower. It's sweeter than regular sugar, more like honey.
...In this case, it can be expected that there are no differences or no significant differences between isoglucose and sucrose from a nutritional perspective and that their health assessments are thus also similar.
...Still, despite conceding all of the reasonable stuff, they still declare that HFCS can contribute to metabolic syndrome as well as lipometabolic disorders, fatty liver, obesity and type 2 diabetes. 
But so can any sugar, so why singly out HFCS for that part?