I highly doubt it, but I don’t think that’s the point of the labeling laws. I think it helps make it clear that sugar is added and how much without having to know all the names sugar can be called and or having to estimate added sugar content based on it’s position in the ingredient list.

The biggest reason to identify how much of the sugar is added is to help predict the effect it will have on blood sugar levels. As the article says sugar is sugar but sugars that are naturally in the food tend to be bonded to slower absorbing things like fiber or fats. Added sugars are in a purer form and absorb very quickly which spikes blood sugar levels quickly while naturally present sugars have to be separated from whatever they are bonded to before they can be absorbed meaning the blood sugar increase is smoother, it doesn’t peak as high and has a longer curve. That’s especially important for diabetics and other people with metabolic disorders.