We probably as a society consume tens or maybe hundreds of times the amount of fructose people did three hundred years ago. Table sugar is half fructose and half glucose. High fructose corn syrup is slightly higher in fructose but only marginally. Pre industrial agriculture fructose was probably more of a seasonal consumption thing. Now we eat/drink it year round.

https://www.webmd.com/diet/what-to-know-about-high-fructose-corn-syrup #mce_temp_url#    

"High-fructose corn syrup isn’t all that different from sugar. The two most common forms contain either 42% or 55% fructose, as well as glucose and water. Regular sugar is 50% fructose and 50% glucose."