Malt syrup is a processed food additive made from starch, which may cause gastrointestinal discomfort, high blood pressure and other hazards with long-term intake. According to one study, the high sugar content in malt syrup may lead to elevated blood sugar, increasing the risk of diabetes and cardiovascular disease. Fructose syrup, on the other hand, is a syrup made from a mixture of fructose and glucose, which may lead to elevated blood glucose, gout inducing and other hazards after large intake. The high fructose content in fructose syrup increases the risk of obesity, metabolic syndrome and fatty liver when consumed in excess. The fructose in fructose syrup may also lead to insulin resistance and dyslipidemia. Although both maltose syrup and fructose syrup have some harm, fructose syrup is relatively more harmful, especially for people with poor blood sugar control.