It’s not a question of fructose or sucrose. The issue here is “refined”. By refined I mean heated and/or other catalysts added. For instance bleaching cane sugar to make it white. Or refining corn with enzymes such as alpha-amylase and D-xylose isomerase added in order to convert some of its glucose into fructose. Pure cane sugar is simply squeezed from the cane and dried. What’s left over is the sugar crystals.
I would add that high fructose corn syrup does not exist in nature. It requires modern extraction and conversion techniques to obtain. You cannot just squeeze it out of one of our modern hybridized, genetically modified ears of corn.
IOW: It just ain’t natural.
Contaminants or additives aside, sugar is pretty much sugar...fructose and sucrose. Simple carbohydrates are almost sugar, and become sugar when they react with your saliva.