To be fair, the real issue is fructose - and sucrose has just as much as HFCS-50. Sucrose is split into glucose and fructose very quickly in the small intestine. Either way, the fructose goes directly to the liver via the hepatic vein - and too much of it there can cause some issues (which I won't get into here). Unlike sucrose, HFCS doesn't crystalize, so I can see using it in products that are supposed to be super sweet (like glazed pastry).

Fructose being unbound from glucose, does make it effectively sweeter, so potentially you could use less - but I don't see any products doing this.

All that said, if I see HFCS on the ingredients listing, whatever it is goes right back on the shelf. Ditto most things with sugar (good list of the alternate names here). Hot sauces should be just peppers and vinegar, pasta sauces just tomato and spices. Extra sweetener for either of these IMO means they've used substandard ingredients. Whatever it is, consider if you were to make it yourself: would you put sugar in?

Finally, don't demonize plain corn syrup alongside HFCS. Plain syrup is just glucose (with all that entails, including a glucose spike particularly in anything liquid) but if you're looking for a particular mouthfeel...