sucrose = glucose + fructose - water
lactose = glucose + galactose - water
maltose = glucose + glucose - water
Starch and glycogen are basically all glucose.
Based on this study, I would guess that replacing all HFCS with an equivalent-sweetness amount of regular corn syrup (all glucose) would immediately result in significant improvements to the public health, even though the sweetened products would have more calories per serving.
I guess we are getting pretty semantic. I meant simple sugars, of which glucose and fructose are two, not sucrose, which is "table sugar," and is partially fructose and glucose.
You're right though, it probably would've been more helpful for me to say carbohydrates in general.